Beef madras is a scorching and aromatic Indian curry with tender beef simmered in a wealthy, spiced tomato and onion gravy. This one-pot recipe is appropriate for all tastebuds, but it surely’s straightforward to make your curry as spicy or gentle as you’d like!
Make this beef madras curry right into a family-style feast with aromatic cumin rice and home made naan bread. And if you happen to’re feeding a crowd, add a second curry, like hen korma, for the desk.
You’ll discover many genuine curry recipes with lengthy lists of substances and spices that may be overwhelming. I’ve carried out my finest to simplify this beef madras curry to make it accessible to most kitchens, even if you happen to don’t make curry usually. As in, this recipe makes use of frequent substances, and the tactic isn’t any extra difficult than getting ready a beef stew! It comes right down to an onion base, which is the key to home made curries that style identical to what you’ll discover in Indian eating places.
Issues to Know About This Madras Curry Recipe
- Blended onion base. Many restaurant curries begin with a {smooth} onion sauce as a taste base. Whereas some home made variations skip this onion paste, I feel it’s fairly important for an genuine, curry house-style madras (plus, you should utilize this paste for extra curry recipes, like tikka masala). I make a fast model utilizing the blender!
- One pan. This madras curry wants time to simmer on the stovetop, and also you’ll sear the meat and put together the sauce in the identical pot. Not solely is it key to constructing taste, but it surely additionally makes cleansing up afterward tremendous straightforward. I additionally embrace oven instructions.
- Adaptable. Conventional madras curries are made scorching and spicy with chili peppers and curry powder. I’ve saved the curry powder however not noted the chilies on this recipe to make it milder and appropriate for everybody (even youngsters!). In fact, if you happen to favor a fiery curry, you’ll be able to all the time add recent chilies or chili flakes to the sauce or as a garnish.
Components You’ll Want
Beneath are the substances utilized in my home made madras curry. The entire substances listing with quantities is within the recipe card under the publish, adopted by a step-by-step overview with pictures.
- Onion – I like to recommend a big yellow onion, peeled and roughly chopped.
- Lemon Juice – That is additionally finest if it’s recent, nonetheless, you should utilize bottled lemon juice in a pinch.
- Olive Oil – Or your selection of cooking oil, for searing the meat.
- Beef – I take advantage of beef chuck because it’s flavorful and good for slow-cooking. An alternative choice is skirt steak, or you may make this curry with one other protein, see under.
- For the Madras Curry Sauce
- Ghee – Ghee is a sort of clarified butter utilized in Indian cooking. Common unsalted butter will work as an alternative, or you should utilize coconut oil.
- Spices – Cumin seeds, bay leaves, cinnamon, and Madras curry powder, along with salt and pepper. You’ll discover the spices you want within the spice aisle or the worldwide meals aisle at most main grocery shops. In the event you don’t have cumin seeds, substitute ¾ teaspoon of floor cumin per teaspoon of seeds (or to style).
- Tomato Paste and Tomato Sauce – Select your favourite model from the shop. If wanted, you’ll be able to substitute tomato paste with extra tomato sauce in a pinch.
- Beef Inventory – I like to make use of beef inventory or beef broth since we’re making a beef curry. That being mentioned, you’ll be able to substitute hen inventory or vegetable inventory. The flavour gained’t be fairly as wealthy.
Can I Use A Totally different Minimize of Meat?
This madras curry is all concerning the sauce, so the protein is versatile! I make mine with beef chuck steak. I’ve seen recipes that use cuts like skirt steak or beef rump, which cook dinner a lot sooner than stewing meat. I are inclined to favor slow-cooking cuts, although, as I discover it’s higher for constructing taste.
You may as well swap the meat with hen or lamb. In the event you’re pressed for time, you’ll be able to even use pre-cooked meat, like tandoori hen. Or, make it with chickpeas, greens, or paneer (a recent, non-melting cheese from South Asia utilized in vegetarian curries). Understand that the cooking occasions will fluctuate relying in your substances.
Recipe Suggestions
- Keep away from non-stick pots and pans. Nonstick pans are useful to have, however not with regards to cooking curries! The concept is to have the curry sauce caramelize in opposition to the aspect of the pot, which you’ll deglaze with inventory to carry any browned bits. I like to recommend a Dutch oven or a stainless-steel/aluminum pot. All that caramelization provides taste to the curry, which you simply gained’t get with a nonstick pan.
- Stability the flavors. In the event you discover the flavors a bit sharp or acidic, skip the lemon juice within the onion paste and add ½ teaspoon of tamarind paste to the sauce as an alternative.
- Make it sweeter. For a sweeter curry, stir in a bit of mango chutney (or a bit of brown sugar). Add a small quantity at a time and style as you go. Bear in mind, you’ll be able to all the time add, however you’ll be able to’t take away. You possibly can additionally attempt it with my rhubarb chutney.
- Mix the sauce. Madras curries originated within the UK, the place Indian eating places usually mix the sauce for a silky-smooth texture. Moderately than mixing the completed sauce, I decide to mix the onion base solely. In the event you favor an excellent {smooth} curry sauce, go forward and add the completed sauce to the blender (with out the meat). Ensure that it’s a blender with an open lid for the steam to flee.
What to Serve With Beef Madras
Flip this beef madras curry right into a meal with fluffy steamed basmati or jasmine rice, or vegetable biryani on the aspect. Kick issues off with home made samosas or this snack platter-style Indian samosa chaat, and don’t overlook gentle naan bread or crunchy poppadoms. Serve with chutney, raita (the Indian model of tzatziki or Macedonian taratur, nice for taming spicy meals!), or sambals.
Make It Forward
This madras beef curry has a number of completely different parts, so it’s a terrific recipe to prep upfront. Put together the onion paste, or you’ll be able to even sear the meat and put together the sauce a day or two forward of cooking. Maintain the whole lot in separate hermetic containers within the fridge. Once you’re able to make your curry, merely mix the substances and simmer as directed.
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Make the onion paste. Add onion, garlic, ginger, and lemon juice to a meals processor. Course of till you might have a paste. Put aside.
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Prepare dinner the meat. Warmth half the oil in a pot or a Dutch oven set over medium-high warmth. Add half of the cubed beef, season it to style with salt and pepper, and cook dinner till browned on all sides. Take away the meat from the pot and place it right into a bowl. Repeat with the remaining beef. As soon as browned, add it to the bowl with the beforehand cooked beef. Set it apart.
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Make the curry sauce. Soften ghee in the identical pot over medium-high warmth. Add bay leaves and cumin seeds. Prepare dinner till the cumin seeds pop. Then add tomato paste and ready onion paste, together with Madras curry powder. Prepare dinner, stirring for 2-3 minutes.
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Deglaze. Add the meat inventory and stir to deglaze the pot, eradicating any browned bits from the underside. Add the tomato sauce and produce to a boil.
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Add the meat. Add the browned beef to the ready sauce. Cut back warmth and simmer the meat, partially coated with a lid, for 1 hour and 45 minutes, or till tender.
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Thicken the curry. Uncover the curry and simmer for an additional quarter-hour, or till the sauce is evenly thickened. In case your curry appears dry, add some scorching water.
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Serve. Serve the curry heat, garnished with chopped coriander and desired aspect dish, steamed rice, or naan bread.
- You can also make this curry within the oven, however use a Dutch oven. Upon getting assembled your curry, cook dinner it within the oven at 320°F for 3 hours.
- Beef chuck is one of the best meat lower for the curry as a result of it’s flavorful when slow-cooked. You may as well attempt skirt steak.
- In the event you really feel like your curry has extra acidity, then as an alternative of lemon juice, use tamarind paste. Solely ½ of a teaspoon can be sufficient. Add it to the sauce step.
Energy: 480kcal | Carbohydrates: 15g | Protein: 32g | Fats: 34g | Saturated Fats: 13g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 17g | Trans Fats: 1g | Ldl cholesterol: 106mg | Sodium: 838mg | Potassium: 1205mg | Fiber: 4g | Sugar: 6g | Vitamin A: 597IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 6mg
Dietary data is an estimate and offered as courtesy. Values could fluctuate based on the substances and instruments used. Please use your most popular dietary calculator for extra detailed data.
How one can Make Beef Madras Curry (From Scratch With Photographs)
Curry is a kind of dishes that shouldn’t be rushed. With a bit of persistence, you’ll be rewarded with fall-apart-tender beef and a wealthy, layered curry sauce. Observe the steps under:
- Make the onion paste. To start, mix onion, garlic, ginger, and lemon juice in a meals processor to make a thick paste. This can be your taste base. Set that apart for now when you begin with the remainder of the curry.
- Prepare dinner the meat. Subsequent, warmth oil in a big saucepot. Prepare dinner the meat in batches over medium-high warmth so it’s browned on all sides. Season the meat with salt and pepper whereas it cooks, and switch the cooked beef to a bowl.
- Make the sauce. In the identical pot, soften the ghee. Sauté the bay leaves with the cumin seeds till the seeds begin to pop, then add the tomato paste, onion paste, and curry powder. Stir whereas that cooks for a few minutes and turns into aromatic.
- Deglaze the pot. Now, pour within the beef inventory. Gently scrape up any browned bits from the underside and sides of the pot, stirring them again into the sauce. Afterward, add the tomato sauce and produce the pot to a boil.
- Assemble the curry. Add the meat again into the pot, and decrease the warmth to a simmer. Let the curry cook dinner over low warmth, partially coated, for about 1 hour and 45 minutes. As soon as the meat is tender, take away the lid and simmer the curry uncovered for quarter-hour to thicken. You may add a bit of water if you happen to discover it’s thickened an excessive amount of.
- Serve. Dish up your madras curry heat over rice with fluffy naan, garnished with recent coriander, and revel in.
Oven Methodology
When I’ve the time, I really like slow-cooking this madras curry within the oven. Assemble the curry inside a Dutch oven or oven-proof pot with a lid, cowl it, and cook dinner it within the typical oven at 320ºF for 3 hours, till the meat is tender.
Storing and Reheating Leftovers
- Refrigerate. Maintain any leftover beef madras in an hermetic container within the fridge for as much as 3-4 days.
- Reheat. The best approach to heat curry is within the microwave or on the stovetop. Stir it usually in order that it heats via evenly.
- Freeze. In contrast to curries that include dairy, like yogurt, this beef madras curry freezes properly! Retailer it in hermetic containers and freeze leftovers for as much as 2 months. Thaw the curry within the fridge earlier than you reheat it.
