How to Cook Heritage Beef Madras with Pumpkin & Basil

Name: How to Cook Heritage Beef Madras with Pumpkin & Basil
Prep time: 30 min
Cook time: 180 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 500g diced beef; 20ml rapeseed oil; 20 g butter; 2 x onions finely diced; 2 x cloves garlic crushed; Sea salt to taste; 2 x tbls madras curry paste; 1 x green chilli deseeded & finely diced; 450g pumpkin evenly cubes; 80g pumpkin seeds toasted; 2 x bell peppers peeled & evenly diced; 400g chopped Italian plum tomatoes; 200ml light chicken or beef stock; 200ml coconut milk; Juice of 1 lime; 1 tsp. corn flour mixed with a little cold water; 1 x bunch basil leaves picked; Fragrant basmati rice

30 mins
3 hours
medium
4

Recipe by

Jeff Baker

Ingredients

500g diced beef
20ml rapeseed oil
20 g butter
2 x onions finely diced
2 x cloves garlic crushed
Sea salt to taste
2 x tbls madras curry paste
1 x green chilli deseeded & finely diced
450g pumpkin evenly cubes
80g pumpkin seeds toasted
2 x bell peppers peeled & evenly diced
400g chopped Italian plum tomatoes
200ml light chicken or beef stock
200ml coconut milk
Juice of 1 lime
1 tsp. corn flour mixed with a little cold water
1 x bunch basil leaves picked
Fragrant basmati rice

Shop our Grass Fed Beef

Introduction

This delicious recipe makes perfect use of leftover Pumpkin by combining with utterly tender beef to create the ultimate, warming Autumn dish.

Method

Sweat the onions & garlic in a deep casserole dish with the oil & butter until soft & translucent.
Fry the diced beef in a heavy based frying pan over a high heat until rich & golden.
Add curry paste, chilli (if using) & tomato to the onions & cook out for 5 minutes.
Add stock, coconut milk & ½ the lime juice then bring to a simmer
Thicken by whisking the corn flour mix into the simmering sauce
Add beef to pot, cover & cook for 1½ hour in a preheated oven 130 oc
Next add the pumpkin & peppers, place back in oven covered for 1 more hour until both beef & vegetables are tender.
Carefully remove from oven, add an extra squeeze of lime, salt to taste then tear the basil leaves into the curry just before serving.
Garnish with toasted pumpkin seeds.
Serve with lots of basmati rice. Optional: Serve the curry in baked baby pumpkins