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 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 in the event 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 components 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 in the event you don’t make curry usually. As in, this recipe makes use of widespread components, and the tactic is not any extra difficult 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 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 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, but it surely 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!). After all, in the event you desire a fiery curry, you may all the time add recent chilies or chili flakes to the sauce or as a garnish.
Elements You’ll Want
Under are the components utilized in my do-it-yourself madras curry. The entire components checklist with quantities is within the recipe card beneath the submit, adopted by a step-by-step overview with images.
- Onion – I like to recommend a big yellow onion, peeled and roughly chopped.
- Lemon Juice – That is additionally greatest if it’s recent, 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. Another choice is skirt steak, or you may 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 in its place, 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. 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 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 stated, you may substitute rooster inventory or vegetable inventory. The flavour received’t be fairly as wealthy.
Can I Use A Completely different Minimize of Meat?
This madras curry is all in regards to 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 prepare dinner a lot sooner than stewing meat. I are likely to favor slow-cooking cuts, although, as I discover it’s higher for constructing taste.
You can even swap the meat with rooster or lamb. If you happen to’re pressed for time, you may 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). Remember that the cooking instances will range relying in your components.
Recipe Suggestions
- Keep away from non-stick pots and pans. Nonstick pans are helpful to have, however not relating to cooking curries! The thought 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 received’t get with a nonstick pan.
- Steadiness 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 just a little mango chutney (or just a little brown sugar). Add a small quantity at a time and style as you go. Bear in mind, you may all the time add, however you may’t take away. You can additionally strive 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. 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 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 do-it-yourself samosas or this snack platter-style Indian samosa chaat, and don’t overlook 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 couple of completely different parts, so it’s an important 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. Maintain every little thing in separate hermetic containers within the fridge. If you’re able to make your curry, merely mix the components 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 could 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 prepare 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 convey 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 an additional quarter-hour, or till the sauce is calmly thickened. In case your curry seems 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, prepare dinner it within the oven at 320°F for 3 hours.
- Beef chuck is one of the best meat minimize for the curry as a result of it’s flavorful when slow-cooked. You can even strive 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 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 components 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 Images)
Curry is a kind of dishes that shouldn’t be rushed. With just a little endurance, you’ll be rewarded with fall-apart-tender beef and a wealthy, layered curry sauce. Observe 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 will probably 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 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 prepare 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’ll be able to add just a little water in the event 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 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 prepare 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 simplest technique to heat curry is within the microwave or on the stovetop. Stir it usually in order that it heats by evenly.
- Freeze. In contrast to 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.
