Authentic Beef Madras Recipes

AUTHENTIC MADRAS BEEF CURRY

Steps:

• Heat the oil in a large 1.2L heat/flameproof casserole dish with a lid and cook the onion, garlic, ginger and spices together for 3-4 minutes, stirring occasionally. Add the beef and cook for 2-3 minutes until lightly coloured. Add the remaining ingredients except the yogurt and coriander. Bring to the boil, cover and cook for 2-2½ hours on the hob or in a preheated oven at 180°C/160°C Fan, Gas Mark 4 until the beef is tender, stirring occasionally. Season if required. Garnish with the yogurt and coriander and serve the curry with rice, naan bread or poppadoms and a selection on chutneys.

AUTHENTIC CHICKEN MADRAS

Steps:

• Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
• Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.

AUTHENTIC MADRAS CURRY

Steps:

• Cut meat into cubes and fry in oil to seal. Remove with slotted spoon and leave to one side to drain.
• Fry the onion in the same oil until golden then add Spices 1, cooking for a further 5 minutes. Add the tinned tomatoes and puree and mix well. Cook for 10 minutes or so.
• Add the meat and put the the lot into a casserole dish in a pre-heated oven at 200C (400F) and cook for 45 - 60 minutes. Stir half-way through cooking time. (Alternatively, throw it into the slow cooker for 7 to 9 hours.).
• Add the lemon or lime juice and Spices 2 and simmer for another 10 minutes. Add a little water at any stage if it gets too dry. Add a knob of ghee (and salt, if you must) just before serving.

INDIAN BEEF MADRAS CURRY

Steps:

• Fry the aromatics, spices, garlic, ginger and onions together.
• Add beef and cook briefly on all sides.
• Add rest ingredients except cilantro/coriander.
• Bring to the boil in pressure cooker for 2 minutes on high and then on low for 20 minutes.
• If using oven place in dutch oven for 2 1/2 hours or until beef is tender.
• Add chopped coriander and stir through.
• If too wet add more tomato paste - if too dry add more beef stock.

BEEF MADRAS

Steps:

• heat oil on medium temp in large heavy bottomed pan. fry onion till golden for 3/4 mins.
• then set aside and fry beef on high heat, once meat is browned set aside with onions.
• mix all paste ingredients together in pan and fry on a medium heat for 1 minute.
• then add the beef to the pan and coat.
• add tomato puree/paste and beef stock and bring to boil for 2 mins.
• cover and cook for 1 hour on low heat, stiring occasionaly.
• remove lid for for last 8 mins of cook time to thicken sauce.
• serve with boiled rice and plain yoghurt.