Beef Madras
Ready In: 1 hr 45 mins
Serves: 4-6
Ingredients
- 1 -2 dried red chili, chopped (the more seeds you use, the hotter the curry)
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- 1 teaspoon black mustard seeds
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon fresh ground black pepper
- 1 1⁄4 cups coconut cream
- 4 tablespoons ghee or 4 tablespoons vegetable oil
- 2 onions, chopped
- 3 garlic cloves, chopped
- 1 lb beef, trimmed and cut into 2-inch cubes
- 1 cup beef stock
- fresh lemon juice
- kosher salt
- pappadams, to serve (Indian bread)
Directions
- 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.
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