Beef Madras Recipe
Discover a flavorful Beef Madras recipe with tender beef, aromatic spices, and a rich sauce. Perfect for any curry lover to savor!
Servings: 4
Calories: 380kcal
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Ingredients:
Ingredients for Beef Marinade:
- 500 g beef chuck steak - diced into 2.5 cm cubes (or any braising cut)
- 1 tbsp ginger & garlic paste
- 1 tbsp vegetable oil
- 1 tsp salt
- Juice of 1 lemon
- 1 tbsp finely chopped curry leaves
- 3 tbsp Madras spice blend
Ingredients for Madras Spice Blend:
- 3 tbsp ground coriander
- 3 tbsp ground cumin
- 2 tbsp ground turmeric
- 2 tbsp paprika
- 2 tbsp chili powder - adjust to taste
- 2 tbsp garam masala
- 1 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
Ingredients for Beef Madras Curry:
- 500 g marinated beef
- Water - enough to cover the meat during slow cooking
- 2 tbsp ghee or vegetable oil
- 1 large onion - diced
- 1 tbsp garlic & ginger paste
- 3 tbsp Madras spice blend
- 400 ml vegetable stock
- 4 tbsp tomato puree
- Juice of 1/2 lemon - or lemon wedges to serve
- 1 tsp sugar
- 1 beef stock cube
- Fresh coriander leaves and seeds
- Papadam - rice, or naan bread for serving
Instructions:
- Mix all the ingredients for the spice blend in a bowl. Store any extra in an airtight container for future use.
- Combine the beef with all marinade ingredients in a bowl. Mix well, cover, and refrigerate overnight.
- Sear the marinated beef in a hot frying pan, ensuring caramelization on one side. Transfer to a slow cooker or pot, add enough hot water to cover, and cook on low for 2-3 hours, or until tender.
- In a pan, heat ghee or oil over medium heat. Add the diced onion and cook until softened and browned. Add garlic and ginger paste, followed by the Madras spice blend, and cook until fragrant.
- Add vegetable stock, tomato puree, beef stock cube, sugar, and lemon juice to the pan. Bring to a boil, blend if desired, and adjust seasoning to taste. Remove from heat.
- Once the beef is tender, separate it from its cooking liquid. Add the beef to the sauce along with a little of the cooking stock. Simmer on low until the sauce reaches a thick consistency.
- Garnish with fresh coriander seeds and leaves. Serve with papadam, rice, or naan bread.
Nutrition:
Serving: 300g | Calories: 380kcal | Carbohydrates: 15g | Protein: 32g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 80mg | Sodium: 900mg | Potassium: 800mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1500IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 5mg
