Beef Madras Recipes
INDIAN BEEF MADRAS CURRY
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
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
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.
BEEF MADRAS
This style of curry can be quite hot, especially to the American palette, so adjust the amount of chiles you use as well as omit the seeds if you want to lessen the heat. From "indian, 100 everyday recipes" by Love Food.
Provided by threeovens
Categories Curries
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine chopped chiles (including any seeds), coriander, turmeric, mustard seeds, ginger, pepper, and just enough coconut cream to make a thin paste.
- In a large skillet, melt ghee (or add vegetable oil), over medium high heat; add onions and garlic, and cook, stirring frequently, until onions are golden brown, about 5 to 8 minutes; add spice paste and stir until aromatic, about 2 minutes.
- Add meat and stock and bring to a boil, reduce heat to low, cover, and simmer until meat is tender, about 1 1/2 hours (if mixture gets too dry and meat tries to stick to the bottom, stir in additional water or stock).
- Uncover, stir in remaining coconut cream and lemon juice; season with salt.
- Simmer, stirring occasionally, until sauce reduces slightly; serve with pappadams.
Nutrition Facts : Calories 1251.6, Fat 109, SaturatedFat 55.8, Cholesterol 145.1, Sodium 290.8, Carbohydrate 57.7, Fiber 2.1, Sugar 50.7, Protein 12.4
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