Water, ground spices (24%) [coriander (7%), paprika (4%), cardamom, cumin, spices, fenugreek, black pepper, ginger], rapeseed oil, salt, maize flour, acids (acetic acid, citric acid), tamarind, mustard powder, dried crushed red chilli, garlic powder and black mustard seed.
||Stir well before use. Beef madras (serves 2)- 2 tbsp vegetable oil- 1 medium diced onion- 70g Patak's madras paste- 250g diced beef (lamb or chicken can be used). 200g fresh or canned chopped tomatoes- 100ml of water- 1tsp fresh chopped coriander leaf in a medium size pan, gently fry onions in oil until golden. Stir in Patak's madras curry paste, add beef and fry until sealed. Add tomatoes and water, mix well and cover pan. Simmer on a low heat for 40 minutes, until the beef is cooked. Serve garnished with chopped coriander leaf. Preparation and usage this product must be cooked. Recipes beef madras recipe serves 4
1. Heat 3 tbsp of oil in a pan and add 1 medium diced onion and fry until soft.
2. Add 1 tsp finely chopped ginger, 1 tsp finely chopped garlic and 1/2 a jar of Patak's madras spice paste, cook for 1-2 minutes. Add 50ml of water, cook until the water has evaporated.
3. Add 500g diced beef, cook until sealed. Add 150ml water, simmer covered until the beef is cooked (approx. 50 minutes).
4. Add 200g chopped tomatoes and simmer uncovered for 20 minutes until the beef is tender.
5. Season to taste, garnish with 1 tsp fresh chopped coriander and serve with rice and naan try crackling 1/2 tsp of mustard seeds in hot oil to release their sweet nutty flavour before adding the onion for that Indian home cooking experience.