Beef Madras Recipes

INDIAN BEEF MADRAS CURRY

Indian Beef Madras Curry image

A very authentic curry for the Indian food lover - rich and pungent will get your taste buds tingling for more! serve with natural yogurt and a mild chicken curry such as easy butter chicken curry to balance flavors.

Provided by Lil Ms Tropical

Categories Curries

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 kg stewing beef
2 onions, chopped
1 tablespoon ginger
1 tablespoon garlic
16 ounces crushed tomatoes
2 tablespoons tomato puree
1 cup beef stock
1/2 cup red lentil
1 teaspoon ground turmeric
2 red chili peppers, chopped
1 teaspoon garam masala
1 teaspoon cumin seed
1 teaspoon mustard seeds
1 tablespoon oil or 1 tablespoon ghee
1/2 cup chopped fresh cilantro

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.

AUTHENTIC MADRAS BEEF CURRY

Authentic Madras Beef Curry image

Recreate your favourite beef curry at home using beef chuck steak and classic Asian spices. This slow cooked curry is great with beef shin too.

Provided by Simply Beef and Lamb

Categories entree

Time 2h50m

Yield 6

Number Of Ingredients 13

Ingredients

675g chuck steak, cut into 2.5cm cubes
2 tablespoons rapeseed or sunflower oil
2 medium onions, peeled and sliced
2 garlic cloves, peeled and crushed
1 x 2.5cm piece fresh root ginger, peeled and finely chopped or grated
1 teaspoon ground turmeric
2 teaspoons Garam Masala
1 teaspoon cumin seeds, crushed or ground cumin
1 teaspoon dried chilli flakes or hot pepper sauce
1 x 400g can chopped tomatoes
400ml good, hot beef stock
Natural yogurt, to garnish
Small handful freshly chopped coriander leaves, to garnish

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.

Nutrition Facts : Calories 216, Fat 9.6g

SLOW COOKED BEEF MADRAS

Slow Cooked Beef Madras image

Delicious spicy beef madras with meat that just falls apart!

Provided by cakeanyone

Time 6h20m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Heat oil in a pan and add chopped onion; cook slowly until golden.
Add ginger, garlic , chilli and all the spices and fry for 1 minute.
Add chopped tomatoes, tomato puree, coconut milk and 2 tbsn coriander and stir together for a minute.
Add beef, stir and transfer everything to a slow cooker.
Cook on LOW for 6 hours.
Add sugar, yoghurt and cream (add slightly more or less according to taste and how hot you like your madras)
Serve with the remaining coriander sprinkled on top.
Taste even better if made the day before!
Serve with basmati rice and naan.

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

Ingredients

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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