Note from Mamta:

Hello Top Conker

Original post was deleted by mistake. This happens occasionaly when we get a lot of SPAMS and are deleteing them fast. Winton is one of the regulars who very kindly helps us out with this task. Here is Winton's post re your thread TC. I have amalgamated both threads together for ease;

Mamta

Sorry Guest - I deleted your post in error! As I recall your question roughly read:

Q: "I am having guests for supper. I was planning making a curry either chicken or a beef madras. What is the best type of beef to use?"

A: As Mamta writes in her beef madras recipe - "good quality lean steak. Curries cooked from poor quality meat do not taste good, unless slow cooked as a casserole or pressure cooked."

If you are following her recipe, as the beef will simmer for an hour it doesn't need to be the finest steak! The longer you cook it the cheaper the cut of beef can be (and probably more flavoursome like Brisket.)

If you are not sure if cooking for guests, cook it the evening before, then slowly reheat the next day - it will be even more tender and tasty.

Winton

See step 4 here Beef Madras Curry.

I am a bit puzzled here, I haven't got any pictures of slow cooker method on this recipe.

You are quite right TC, the pictrures are by one of our readers and I had forgotten it was cooked in a slow cooker. I have amended the recipe. Let me know if you still has some problems.

Mamta