Beef Madras Curry Food

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.

BEEF MADRAS CURRY

Beef Madras Curry image

Found this in my antique (only cuz that's where I bought it) Asian Cookbook...hope you enjoy it! :) This is great served with a side of rice...and veggie of you choice...

Provided by teresas

Categories Curries

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs sirloin steaks
1/4 cup ground coriander
6 teaspoons ground cumin
1 teaspoon mustard seeds, browned
1/2 teaspoon black peppercorns, creaked
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon salt
2 teaspoons garlic, crushed
2 teaspoons fresh ginger, grated
2 -3 tablespoons white vinegar
1 tablespoon oil
1 medium onion, chopped
1/4 cup tomato paste
1 cup beef stock

Steps:

Trim the excess fat and sinew from the meat, and cut it into 1 inch cubes/.
Place the coriander, cumin, mustard seeds, peppercorns, chilli powder, turmeric, slat, garlic and ginger in a small bowl; stir to combine.
Add the vinegar and mix to a smooth paste.
Heat the oil in a large pan; add the onion and cook over medium heat until just soft.
Add the spice paste and stir for 1 minute.
Add the meat and cook, stirring until it is coated with the spice paste.
Add the tomato paste and stock.
Simmer, covered for 1 hour 30 minutes, or until the meat is tender.

Nutrition Facts : Calories 554.5, Fat 34.5, SaturatedFat 12.3, Cholesterol 170.1, Sodium 1072.3, Carbohydrate 11.9, Fiber 4.3, Sugar 3.4, Protein 49.4

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.

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.

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