Beef Madras Curry 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.

BEEF MADRAS CURRY

Steps:

• Trim the excess fat and sinew from the meat, and cut it into 1 inch cubes/.
• Place the coriander, cumin, mustard seeds, peppercorns, chilli powder, turmeric, slat, garlic and ginger in a small bowl; stir to combine.
• Add the vinegar and mix to a smooth paste.
• Heat the oil in a large pan; add the onion and cook over medium heat until just soft.
• Add the spice paste and stir for 1 minute.
• Add the meat and cook, stirring until it is coated with the spice paste.
• Add the tomato paste and stock.
• Simmer, covered for 1 hour 30 minutes, or until the meat is tender.

SLOW COOKED BEEF MADRAS

Steps:

• Heat oil in a pan and add chopped onion; cook slowly until golden.
• Add ginger, garlic , chilli and all the spices and fry for 1 minute.
• Add chopped tomatoes, tomato puree, coconut milk and 2 tbsn coriander and stir together for a minute.
• Add beef, stir and transfer everything to a slow cooker.
• Cook on LOW for 6 hours.
• Add sugar, yoghurt and cream (add slightly more or less according to taste and how hot you like your madras)
• Serve with the remaining coriander sprinkled on top.
• Taste even better if made the day before!
• Serve with basmati rice and naan.

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.