Beef madras is a sizzling 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, nevertheless it’s simple 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 selfmade naan bread. And when you’re feeding a crowd, add a second curry, like rooster korma, for the desk.
You’ll discover many genuine curry recipes with lengthy lists of elements and spices that may be overwhelming. I’ve achieved my finest to simplify this beef madras curry to make it accessible to most kitchens, even when you don’t make curry typically. As in, this recipe makes use of frequent elements, and the tactic isn’t any extra sophisticated than making ready a beef stew! It comes right down to an onion base, which is the key to selfmade 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 selfmade variations skip this onion paste, I feel it’s fairly important for an genuine, curry house-style madras (plus, you need to use 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, nevertheless it additionally makes cleansing up afterward tremendous simple. I additionally embrace oven instructions.
- Adaptable. Conventional madras curries are made sizzling and spicy with chili peppers and curry powder. I’ve stored the curry powder however ignored the chilies on this recipe to make it milder and appropriate for everybody (even youngsters!). After all, when you desire a fiery curry, you possibly can at all times add recent chilies or chili flakes to the sauce or as a garnish.
Components You’ll Want
Under are the elements utilized in my selfmade madras curry. The entire elements record 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 need to use 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 kind of clarified butter utilized in Indian cooking. Common unsalted butter will work instead, or you need to use 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. If you happen to 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 possibly can 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 stated, you possibly can substitute rooster inventory or vegetable inventory. The flavour gained’t be fairly as wealthy.
Can I Use A Completely different Reduce 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 too can swap the meat with rooster or lamb. If you happen to’re pressed for time, you possibly can even use pre-cooked meat, like tandoori rooster. Or, make it with chickpeas, greens, or paneer (a recent, non-melting cheese from South Asia utilized in vegetarian curries). Take into account that the cooking instances will range relying in your elements.
Recipe Suggestions
- Keep away from non-stick pots and pans. Nonstick pans are useful to have, however not in the case of cooking curries! The thought is to have the curry sauce caramelize in opposition to the facet of the pot, which you’ll deglaze with inventory to carry any browned bits. I like to recommend a Dutch oven or a chrome steel/aluminum pot. All that caramelization provides taste to the curry, which you simply gained’t get with a nonstick pan.
- Stability the flavors. If you happen to 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 a substitute.
- 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. Keep in mind, you possibly can at all times add, however you possibly can’t take away. You could possibly additionally attempt it with my rhubarb chutney.
- Mix the sauce. Madras curries originated within the UK, the place Indian eating places typically mix the sauce for a silky-smooth texture. Moderately than mixing the completed sauce, I choose to mix the onion base solely. If you happen to desire an excellent {smooth} curry sauce, go forward and add the completed sauce to the blender (with out the meat). Be sure 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 facet. Kick issues off with selfmade samosas or this snack platter-style Indian samosa chaat, and don’t neglect comfortable 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 couple of totally different parts, so it’s an excellent recipe to prep prematurely. Put together the onion paste, or you possibly can even sear the meat and put together the sauce a day or two forward of cooking. Preserve the whole lot in separate hermetic containers within the fridge. Once you’re able to make your curry, merely mix the elements 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 will 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. Scale back warmth and simmer the meat, partially lined 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 one more quarter-hour, or till the sauce is flippantly thickened. In case your curry seems to be dry, add some sizzling water.
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Serve. Serve the curry heat, garnished with chopped coriander and desired facet dish, steamed rice, or naan bread.
- You may make this curry within the oven, however use a Dutch oven. After you have assembled your curry, cook dinner it within the oven at 320°F for 3 hours.
- Beef chuck is the perfect meat minimize for the curry as a result of it’s flavorful when slow-cooked. You too can attempt skirt steak.
- If you happen to really feel like your curry has extra acidity, then as a substitute of lemon juice, use tamarind paste. Solely ½ of a teaspoon will likely 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 information is an estimate and supplied as courtesy. Values might range based on the elements and instruments used. Please use your most popular dietary calculator for extra detailed information.
Find out how to Make Beef Madras Curry (From Scratch With Images)
Curry is a type 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 will likely be your taste base. Set that apart for now whilst 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 lined, 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 possibly can add a bit of water when you 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 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. Preserve any leftover beef madras in an hermetic container within the fridge for as much as 3-4 days.
- Reheat. The best solution to heat curry is within the microwave or on the stovetop. Stir it typically in order that it heats by means of evenly.
- Freeze. Not like curries that comprise dairy, like yogurt, this beef madras curry freezes effectively! 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.
