Rice with Madras Curry

There are several versions of the origin of the word "curry". Most experts are inclined to believe that the word comes from the Tamil kari, that is, "sauce". In India, there are dozens of varieties of these tangy, aromatic condiments that can transform the simplest dish into a culinary masterpiece. For example, madras curry.

Ingredients

• 2 cups basmati rice
• 1 kg boneless beef (shoulder)
• 250 ml beef broth
• 0.25 cups tomato paste
• 1 large onion
• 1 tbsp. l. vegetable oil
• salt
• 2.5 tbsp. l. coriander seed
• 1 tbsp. l. cumin seed
• 1 tsp mustard seed
• 1 tsp chili powder
• 1 tsp ground turmeric
• 0.5 tsp freshly ground black pepper
• 1 tsp salt
• 2 cloves of garlic
• 2 tsp grated ginger root
• 0.3 cups white wine vinegar

Directions

1. Prepare madras curry paste. Peel and chop the garlic. Fry the coriander and cumin seeds, stirring occasionally, in a dry hot frying pan, 1.5 minutes. Transfer to a small bowl and powder with a pestle. Add mustard seeds, chili powder, turmeric, garlic, ginger, pepper and salt. Mix well.
2. Pour vinegar and stir into a paste.
3. Wash the beef and cut into 2.5 cm cubes.
4. Peel the onion, chop and fry in a saucepan in heated oil over medium heat, 10 minutes. Add 3 tbsp. l. madras curry, stir and cook for 1 min.
5. Add meat, cook, stirring occasionally, 6 minutes. Add tomato paste and hot broth. Stir, reduce heat and simmer covered for 1 hour 15 minutes. Remove the lid and cook for another 15 minutes.
6. In a large saucepan, bring 12 cups water to a boil, add rice and bring to a boil. Cook over high heat without a lid for 5 minutes. Place the rice on a sieve. Return the rice to the saucepan, put on low heat, add 2 tbsp. l. sauce from the meat and close tightly. Cook for 20 minutes.
7. Put the rice on a large dish, spread the meat and sauce around the edges. You can of course shorten the cooking time of this dish by purchasing a ready-made curry paste. However, we advise you to do it yourself. The difference in taste will be about the same as between natural and artificial sturgeon caviar.