Beef Madras Curry | Diethood
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, however 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 home made naan bread. And if you happen to’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 completed my greatest to simplify this beef madras curry to make it accessible to most kitchens, even if you happen to don’t make curry typically. As in, this recipe makes use of frequent elements, and the tactic is not any extra sophisticated 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 believe it’s fairly important for an genuine, curry house-style madras (plus, you should 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, however it additionally makes cleansing up afterward tremendous simple. 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 omitted the chilies on this recipe to make it milder and appropriate for everybody (even children!). In fact, if you happen to choose a fiery curry, you possibly can all the time add contemporary chilies or chili flakes to the sauce or as a garnish.
Elements You’ll Want
Under are the elements utilized in my home made madras curry. The entire elements record with quantities is within the recipe card beneath the publish, adopted by a step-by-step overview with photographs.
- Onion – I like to recommend a big yellow onion, peeled and roughly chopped.
- Lemon Juice – That is additionally greatest if it’s contemporary, nevertheless, you should use bottled lemon juice in a pinch.
- Olive Oil – Or your alternative of cooking oil, for searing the meat.
- Beef – I exploit beef chuck because it’s flavorful and good for slow-cooking. An alternative choice is skirt steak, or you can also make this curry with one other protein, see beneath.
- 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 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. When 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 possibly can substitute tomato paste with further 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 possibly can substitute rooster inventory or vegetable inventory. The flavour gained’t be fairly as wealthy.
Can I Use A Completely 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 quicker than stewing meat. I are inclined to favor slow-cooking cuts, although, as I discover it’s higher for constructing taste.
It’s also possible to swap the meat with rooster or lamb. When you’re pressed for time, you possibly can even use pre-cooked meat, like tandoori rooster. Or, make it with chickpeas, greens, or paneer (a contemporary, non-melting cheese from South Asia utilized in vegetarian curries). Remember that the cooking instances will range relying in your elements.
Recipe Ideas
- Keep away from non-stick pots and pans. Nonstick pans are helpful to have, however not in the case of cooking curries! The thought is to have the curry sauce caramelize towards the aspect of the pot, which you’ll deglaze with inventory to raise 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.
- Steadiness the flavors. When 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 a substitute.
- Make it sweeter. For a sweeter curry, stir in somewhat mango chutney (or somewhat brown sugar). Add a small quantity at a time and style as you go. Keep in mind, you possibly can all the time add, however you possibly can’t take away. You can 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. Somewhat than mixing the completed sauce, I choose to mix the onion base solely. When you choose an excellent {smooth} curry sauce, go forward and add the completed sauce to the blender (with out the meat). Be certain 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 totally different parts, so it’s an ideal recipe to prep upfront. 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. Hold all the things in separate hermetic containers within the fridge. Whenever 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 have got a paste. Put aside.
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Cook 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. Cook dinner till the cumin seeds pop. Then add tomato paste and ready onion paste, together with Madras curry powder. Cook 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 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 an additional quarter-hour, or till the sauce is flippantly thickened. In case your curry appears to be like 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 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 one of the best meat reduce for the curry as a result of it’s flavorful when slow-cooked. It’s also possible to attempt skirt steak.
- When you really feel like your curry has extra acidity, then as a substitute of lemon juice, use tamarind paste. Solely ½ of a teaspoon might 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 in keeping with the elements and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
The best way to Make Beef Madras Curry (From Scratch With Pictures)
Curry is a kind of dishes that shouldn’t be rushed. With somewhat persistence, you’ll be rewarded with fall-apart-tender beef and a wealthy, layered curry sauce. Comply with the steps beneath:
- Make the onion paste. To start, mix onion, garlic, ginger, and lemon juice in a meals processor to make a thick paste. This might be your taste base. Set that apart for now when you begin with the remainder of the curry.
- Cook dinner the meat. Subsequent, warmth oil in a big saucepot. Cook 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 may add somewhat 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 contemporary 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 standard oven at 320ºF for 3 hours, till the meat is tender.
Storing and Reheating Leftovers
- Refrigerate. Hold 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 way of evenly.
- Freeze. In contrast to curries that comprise dairy, like yogurt, this beef madras curry freezes nicely! 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.
