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 do-it-yourself naan bread. And should you’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 performed my finest to simplify this beef madras curry to make it accessible to most kitchens, even should you don’t make curry typically. As in, this recipe makes use of frequent substances, and the strategy isn’t any extra sophisticated than getting ready a beef stew! It comes right down to an onion base, which is the key to do-it-yourself curries that style similar 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 do-it-yourself variations skip this onion paste, I feel 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, 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 saved the curry powder however neglected the chilies on this recipe to make it milder and appropriate for everybody (even youngsters!). In fact, should you desire a fiery curry, you may at all times add recent chilies or chili flakes to the sauce or as a garnish.
Substances You’ll Want
Under are the substances utilized in my do-it-yourself madras curry. The entire substances listing with quantities is within the recipe card under 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 finest if it’s recent, nonetheless, you should 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 can also 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 instead, 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. For those who 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 may 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 may substitute hen inventory or vegetable inventory. The flavour received’t be fairly as wealthy.
Can I Use A Completely different Lower 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.
You may as well swap the meat with hen or lamb. For those who’re pressed for time, you may 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). Remember that the cooking occasions will range relying in your substances.
Recipe Ideas
- Keep away from non-stick pots and pans. Nonstick pans are useful to have, however not in relation to cooking curries! The thought is to have the curry sauce caramelize towards the facet of the pot, which you’ll deglaze with inventory to raise 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 received’t get with a nonstick pan.
- Steadiness the flavors. For those who 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 mango chutney (or a bit brown sugar). Add a small quantity at a time and style as you go. Bear in mind, you may at all times add, however you may’t take away. You might 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. Fairly than mixing the completed sauce, I decide to mix the onion base solely. For those who desire 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 facet. Kick issues off with do-it-yourself samosas or this snack platter-style Indian samosa chaat, and don’t neglect tender 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 elements, so it’s a fantastic recipe to prep upfront. Put together the onion paste, or you may even sear the meat and put together the sauce a day or two forward of cooking. Preserve all the pieces in separate hermetic containers within the fridge. Whenever 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’ve 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 convey 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 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. Upon getting 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 may as well attempt skirt steak.
- For those who really feel like your curry has extra acidity, then as a substitute of lemon juice, use tamarind paste. Solely ½ of a teaspoon will probably 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 might range in keeping with the substances and instruments used. Please use your most well-liked dietary calculator for extra detailed data.
The way to Make Beef Madras Curry (From Scratch With Photographs)
Curry is a type of dishes that shouldn’t be rushed. With a bit persistence, you’ll be rewarded with fall-apart-tender beef and a wealthy, layered curry sauce. Comply with 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 probably be your taste base. Set that apart for now whilst 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 convey 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’ll be able to add a bit water should 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 luxuriate 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 standard 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 simplest method to heat curry is within the microwave or on the stovetop. Stir it typically in order that it heats by 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.
