Best Beef Madras Curry Recipes

INDIAN BEEF MADRAS CURRY

Indian Beef Madras Curry image

A very authentic curry for the Indian food lover - rich and pungent will get your taste buds tingling for more! serve with natural yogurt and a mild chicken curry such as easy butter chicken curry to balance flavors.

Provided by Lil Ms Tropical

Categories Curries

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 kg stewing beef
2 onions, chopped
1 tablespoon ginger
1 tablespoon garlic
16 ounces crushed tomatoes
2 tablespoons tomato puree
1 cup beef stock
1/2 cup red lentil
1 teaspoon ground turmeric
2 red chili peppers, chopped
1 teaspoon garam masala
1 teaspoon cumin seed
1 teaspoon mustard seeds
1 tablespoon oil or 1 tablespoon ghee
1/2 cup chopped fresh cilantro

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 CURRY

Beef Madras Curry image

Found this in my antique (only cuz that's where I bought it) Asian Cookbook...hope you enjoy it! :) This is great served with a side of rice...and veggie of you choice...

Provided by teresas

Categories Curries

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs sirloin steaks
1/4 cup ground coriander
6 teaspoons ground cumin
1 teaspoon mustard seeds, browned
1/2 teaspoon black peppercorns, creaked
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon salt
2 teaspoons garlic, crushed
2 teaspoons fresh ginger, grated
2 -3 tablespoons white vinegar
1 tablespoon oil
1 medium onion, chopped
1/4 cup tomato paste
1 cup beef stock

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.

Nutrition Facts : Calories 554.5, Fat 34.5, SaturatedFat 12.3, Cholesterol 170.1, Sodium 1072.3, Carbohydrate 11.9, Fiber 4.3, Sugar 3.4, Protein 49.4

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