Best Beef Madras Recipes

INDIAN BEEF MADRAS CURRY

Steps:

• Fry the aromatics, spices, garlic, ginger and onions together.
• Add beef and cook briefly on all sides.
• Add rest ingredients except cilantro/coriander.
• Bring to the boil in pressure cooker for 2 minutes on high and then on low for 20 minutes.
• If using oven place in dutch oven for 2 1/2 hours or until beef is tender.
• Add chopped coriander and stir through.
• If too wet add more tomato paste - if too dry add more beef stock.

BEEF MADRAS

Steps:

• heat oil on medium temp in large heavy bottomed pan. fry onion till golden for 3/4 mins.
• then set aside and fry beef on high heat, once meat is browned set aside with onions.
• mix all paste ingredients together in pan and fry on a medium heat for 1 minute.
• then add the beef to the pan and coat.
• add tomato puree/paste and beef stock and bring to boil for 2 mins.
• cover and cook for 1 hour on low heat, stiring occasionaly.
• remove lid for for last 8 mins of cook time to thicken sauce.
• serve with boiled rice and plain yoghurt.

BEEF MADRAS CURRY

Steps:

• Trim the excess fat and sinew from the meat, and cut it into 1 inch cubes/.
• Place the coriander, cumin, mustard seeds, peppercorns, chilli powder, turmeric, slat, garlic and ginger in a small bowl; stir to combine.
• Add the vinegar and mix to a smooth paste.
• Heat the oil in a large pan; add the onion and cook over medium heat until just soft.
• Add the spice paste and stir for 1 minute.
• Add the meat and cook, stirring until it is coated with the spice paste.
• Add the tomato paste and stock.
• Simmer, covered for 1 hour 30 minutes, or until the meat is tender.

SLOW COOKED BEEF MADRAS

Steps:

• In a small frying pan, dry roast the spices. Cook, stirring on low heat for about 5 minutes. Grind the roasted spices in a spice grinder or a pestle and mortar, leave aside.
• In a large ovenproof casserole pan,fry, ginger, onions, garlic with plenty of sea salt. Stir fry for about 2-3 minutes. Add the beef, ground spices and turmeric powder. Stir to coat the meat in the spices. Add tomatoes, fresh coriander, chillies, cinnamon stick and water. Stir together.
• Cover the casserole pan with a lid. Bake in 150c fan forced oven for around 3 hours. Give the curry a stir half way through cooking.
• Serve with rice and bread.

BEEF MADRAS

Steps:

• In a bowl, combine chopped chiles (including any seeds), coriander, turmeric, mustard seeds, ginger, pepper, and just enough coconut cream to make a thin paste.
• In a large skillet, melt ghee (or add vegetable oil), over medium high heat; add onions and garlic, and cook, stirring frequently, until onions are golden brown, about 5 to 8 minutes; add spice paste and stir until aromatic, about 2 minutes.
• Add meat and stock and bring to a boil, reduce heat to low, cover, and simmer until meat is tender, about 1 1/2 hours (if mixture gets too dry and meat tries to stick to the bottom, stir in additional water or stock).
• Uncover, stir in remaining coconut cream and lemon juice; season with salt.
• Simmer, stirring occasionally, until sauce reduces slightly; serve with pappadams.

BEEF MADRAS

Steps:

• 1. Put the Ghee (or oil) into a pan and add to a high heat. Once hot add the Cumin and Coriander seeds and stir for about 30 seconds until they start to crackle and pop. 2. Add the chopped onions to the pan and reduce the heat to medium. 3. While the onions are cooking, mix together the Ginger Puree, Ginger Puree, Chilli Powder, Curry Powder, Tumeric and a splash of water to make a paste. Once the onions have gone a golden colour, add the paste and fry for a couple of minutes while stirring well. 4. Add the Diced Beef and chopped chillies into the pan and stir for a minute or so to seal the meat. 5. Finally, add the Onion Puree, Tomato Puree, Chopped Tomatoes and Chicken Stock to the pan and stir in well. Bring to the boil and reduce down to a low heat to simmer for 15 minutes, stirring every 3-4 minutes. Have a taste of the sauce at this point and season with salt to taste if neccessary. 6. Add the Garam Masala and mix in well and cook for a further 2 minutes. 7. Serve with Rice or Naan and Garnish with Coriander.

SLOW COOKED BEEF MADRAS

Steps:

• Heat oil in a pan and add chopped onion; cook slowly until golden.
• Add ginger, garlic , chilli and all the spices and fry for 1 minute.
• Add chopped tomatoes, tomato puree, coconut milk and 2 tbsn coriander and stir together for a minute.
• Add beef, stir and transfer everything to a slow cooker.
• Cook on LOW for 6 hours.
• Add sugar, yoghurt and cream (add slightly more or less according to taste and how hot you like your madras)
• Serve with the remaining coriander sprinkled on top.
• Taste even better if made the day before!
• Serve with basmati rice and naan.