- 2 ½ Tbsp Madras Spice Blend
- 500g beef or lamb [cubed]
- 2 Tbsp vegetable oil.
- 2 onions [finely diced]
- Chili [to taste if required]
- 2 Tbsp ghee or butter
- 1.5 cups beef stock
- 1 tsp salt
- 2 Tbsp tomato paste
- 1 cup coconut milk
 Make a marinade by mixing 2 ½ Tbsp of Madras spice blend with vegetable oil. Stir thoroughly into the cubed meat. Cover and refrigerate for 1or 2 hours .
 Fry onions in ghee until translucent. Add Chili [if required] and stir well. Add the marinated beef to the pan and brown on medium heat for approximately 10 minutes.
Add salt, stock and tomato paste then simmer gently in an open pan for 20 minutes until the sauce resembles a thick gravy.
 Add coconut milk, gently simmer for 30 minutes until sauce reduces. Add a little water to extend the stewing process if required.
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