Authentic Madras Beef Curry Recipes

AUTHENTIC MADRAS BEEF CURRY

Steps:

• Heat the oil in a large 1.2L heat/flameproof casserole dish with a lid and cook the onion, garlic, ginger and spices together for 3-4 minutes, stirring occasionally. Add the beef and cook for 2-3 minutes until lightly coloured. Add the remaining ingredients except the yogurt and coriander. Bring to the boil, cover and cook for 2-2½ hours on the hob or in a preheated oven at 180°C/160°C Fan, Gas Mark 4 until the beef is tender, stirring occasionally. Season if required. Garnish with the yogurt and coriander and serve the curry with rice, naan bread or poppadoms and a selection on chutneys.

AUTHENTIC MADRAS CURRY

Steps:

• Cut meat into cubes and fry in oil to seal. Remove with slotted spoon and leave to one side to drain.
• Fry the onion in the same oil until golden then add Spices 1, cooking for a further 5 minutes. Add the tinned tomatoes and puree and mix well. Cook for 10 minutes or so.
• Add the meat and put the the lot into a casserole dish in a pre-heated oven at 200C (400F) and cook for 45 - 60 minutes. Stir half-way through cooking time. (Alternatively, throw it into the slow cooker for 7 to 9 hours.).
• Add the lemon or lime juice and Spices 2 and simmer for another 10 minutes. Add a little water at any stage if it gets too dry. Add a knob of ghee (and salt, if you must) just before serving.

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 FROM SCRATCH

Steps:

• To cook the meat, brown it in a large frying pan or karahi in the oil over medium high heat. This should only take a couple of minutes. Stir in the spices and quartered onion and then cover with 750ml (3 cups water).
• Allow to simmer until the meat is good and tender. This should take about 20 minutes but don't rush this. The meat is ready when it's tender.
• When cooked to your liking, pour this through a sieve into a bowl, retaining the meat and stock but discarding the onion pieces. Keep warm.
• To make the curry, heat the same pan back up over medium high heat and add 2 tbsp oil. Stir in the chopped onions and fry for about 8 minutes or until soft and translucent and just beginning to turn a light golden brown.
• Stir in the garlic and ginger paste and fry for a further 30 seconds. Then add the ground spiced and stir them into the onion mixture. Add the chopped tomatoes and 125ml (1/2 cup) of the beef stock from the pre-cooked meat or water and bring to a simmer.
• Take off the heat and stir in the mango chutney. Allow to cool some.
• Blend the cooled sauce until smooth. Wipe your pan clean with a paper towel. It doesn't need to be spotless!
• Add two tablespoons oil over medium high heat. When visibly hot, stir in the dried Kashmiri chillies and cardamom and let these flavours infuse into the oil for about 30 seconds.
• Stir in the chopped chillies and fry for a further 30 seconds, then pour the blended sauce into the pan. At this stage, the sauce will be too thick. Add about 250ml (1 cup) more stock or water to thin it some and add the cooked beef.
• Bring to a rolling simmer only stirring if the sauce is obviously sticking to the pan. It will caramelise around the edges. Scrape this back into the sauce for more flavour.
• Once your pre-cooked meat is heated through, it's time to finish this off. If your curry is too dry, add more water or stock. If it is too saucy, cook it down until you are happy with the consistency.
• Sprinkle the kasoori methi (dried fenugreek leaves) into the sauce by rubbing it between your fingers. Then season with salt to taste, squeeze in the lime juice and garnish with coriander to serve.

AUTHENTIC BANGLADESHI BEEF CURRY

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
• Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
• Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.