Beef curry in red Madras sauce (Paleo)

INGREDIENTS

• 2 lbs chuck steak, cut into 1-inch cubes;
• 2 tbsp ground coriander;
• 1 tbsp ground cumin;
• 1 tsp turmeric;
• 1 tsp chilli powder;
• 2 cloves garlic, minced;
• 2 ½ tbsp lemon juice;
• 2 tbsp tomato paste;
• 1 cup beef stock;
• Cooking fat;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Make the Madras paste by combining together
the coriander, cumin, turmeric, chilli, garlic,
ginger and lemon juice. Season to taste with sea
salt and freshly ground black pepper.

2 Heat a dutch oven or saucepan over a mediumhigh heat and brown the beef cubes in some
cooking fat, about 3 minutes. Proceed in two
batches if necessary.

3 Set the browned beef aside, reduce the heat to
medium and add the Madras paste your prepared.

4 Cook while stirring constantly for a minute then
add back the beef and continue cooking and
stirring for a minute to coat the beef.

5 Pour in the beef stock with the tomato paste and
bring to a simmer.

6 Simmer for about 1 ¼ hours, until the beef is
tender.

7 Uncover and cook for another 15 minutes to
reduce the liquid.