Indian Beef Madras Curry Recipes

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AUTHENTIC MADRAS CURRY



Authentic Madras Curry image

Authentic, as it doesn't use a commercially produced curry powder. From Pat Chapman's excellent Curry Club Indian Restaurant Cookbook. Use beef or chicken. A delicious, typical curry from South India where they don't come much hotter. This is also delicious cooked in a slow cooker. It keeps well and can be frozen.

Provided by Baz231

Categories     Curries

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 16

750 g meat or 750 g chicken
2 tablespoons corn oil (or any oil)
1 large onion, sliced long and thin
400 g diced tomatoes
2 tablespoons tomato puree
2 tablespoons fresh lemon juice (or even better, lime)
knob ghee
4 dried red chilies (more if you like heat)
1/2 teaspoon black pepper (again, more if you like heat)
1/2 teaspoon chili powder (that's right, more if you like heat)
1 teaspoon cumin seed
1 teaspoon fenugreek seeds
1 teaspoon turmeric
2 cardamoms
1/2 tablespoon garam masala
1/2 tablespoon dried fenugreek leaves

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.

BEEF MADRAS



Beef Madras image

A genuine spicy beef madras curry from a srilankan friend. hot, tasy and delicious with boiled rice, naan breads and chutneys.

Provided by aliceinthekitchen

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • heat oil on medium temp in large heavy bottomed pan. fry onion till golden for 3/4 mins.
  • then set aside and fry beef on high heat, once meat is browned set aside with onions.
  • mix all paste ingredients together in pan and fry on a medium heat for 1 minute.
  • then add the beef to the pan and coat.
  • add tomato puree/paste and beef stock and bring to boil for 2 mins.
  • cover and cook for 1 hour on low heat, stiring occasionaly.
  • remove lid for for last 8 mins of cook time to thicken sauce.
  • serve with boiled rice and plain yoghurt.

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