Beef Madras

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READY IN: 1hr 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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