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.
MEAT MADRAS
Hot and fiery, but easy to cook. The addition of the vegetables halfway through cooking makes this almost a one pot meal. This can be made using beef or lamb.
Provided by Brian Holley
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot and fry the meat to seal it. Remove the meat from the pot and set aside.
- Fry the onion with the garam masala and chili powder till the onion is golden.
- Put the meat back in the pot with the tomato puree and the cardamoms. Stir and cover the pot with a close fitting lid reduce the heat to low and cook for 30 minutes stirring from time to time. If the curry looks too dry add a little water.
- Add the vegetables, salt, lemon juice, and the water; bring to the boil, reduce heat and simmer till the meat and vegetables are tender.
- Serve with plain boiled rice and a dish of dhal.
Nutrition Facts : Calories 231.2, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 739.2, Carbohydrate 28.7, Fiber 5.2, Sugar 6, Protein 4.5
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.
PORK MADRAS
A fairly simple and tasty version of the Indian Madras style. Stew beef could be substituted for the Country Style Pork Ribs.
Provided by ron_macewan
Categories Curries
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together all the spices and add a few spoonfuls of coconut milk, enough to make a thin paste. Add enough cayenne to make it fairly hot; enough to give spicy heat to all the meat and onions.
- Heat the oil or butter, etc. and cook the onions and garlic until lightly browned.
- Add the paste and continue frying for a couple minutes.
- Add the meat and stir to cover with the paste and brown a bit. Add the beef broth, bring to a boil, then cover and simmer gently until the meat is very tender - at least 2 hours.
- Add the optional potatoes when the meat is tender and continue cooking until the potatoes are done.
- Stir in the remaining coconut milk and the lemon juice and continue simmering for 10 minutes until thickened a bit.
- Serve over any type of Indian style boiled rice.
Nutrition Facts : Calories 844, Fat 68.2, SaturatedFat 34.9, Cholesterol 179.4, Sodium 499.6, Carbohydrate 16.2, Fiber 4, Sugar 8.2, Protein 43
MADRAS CURRY
A recipe from the south of India. The further south you go the stronger the curries, this is a great dish, and can be made using beef or lamb. The pomegranate rice is colourful and add a bit of sweetness to the dish.
Provided by Brian Holley
Categories Curries
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a pan and fry the onions, cloves and the cardamom for 5 minutes.
- Add the green chilies, dried chilies, ginger, and garlic cook for 3 minutes.
- Mix the curry powder with a little oil to form a paste and add to the pan; cook for 3 minutes.
- Add the meat and cook for 5 minutes.
- Add the coriander, cumin, salt and stock' cover and simmer till meat is tender.
- Serve with pomegranate rice.
- Boil the rice, seed a pomegranate and stir the seeds into the rice.
Nutrition Facts : Calories 166, Fat 14.3, SaturatedFat 2.1, Sodium 297.7, Carbohydrate 10, Fiber 2.2, Sugar 4, Protein 1.7
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