Authentic Beef Madras Curry
Indulge in the rich, aromatic flavors of this Authentic Beef Madras Curry, a true homage to the culinary traditions of India. This dish brings together tender stewing beef simmered to perfection with a medley of spices and fresh herbs, creating a bold and tantalizing experience for your palate. The deep red hue from the crushed tomatoes combined with a touch of heat from the chilies ensures that each bite is a flavor explosion. Perfectly balanced with a side of natural yogurt and paired with a milder chicken curry like our Easy Butter Chicken Curry, this recipe is a feast that is sure to impress and satisfy everyone at the table.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Stewing beef
1 kg (Cut into cubes)
Onions
2 (Chopped)
Ginger
1 tablespoon (Minced)
Garlic
1 tablespoon (Minced)
Crushed tomatoes
16 ounces (Canned)
Tomato puree
2 tablespoons (N/A)
Beef stock
1 cup (N/A)
Red lentils
1/2 cup (Rinsed)
Ground turmeric
1 teaspoon (N/A)
Red chili peppers
2 (Chopped)
Garam masala
1 teaspoon (N/A)
Cumin seeds
1 teaspoon (N/A)
Mustard seeds
1 teaspoon (N/A)
Oil or ghee
1 tablespoon (N/A)
Fresh cilantro
1/2 cup (Chopped)
Instructions
1
Heat the oil or ghee in a large pressure cooker or Dutch oven over medium heat.
2
Add chopped onions and sauté until golden brown, about 5-7 minutes.
3
Stir in the garlic, ginger, ground turmeric, cumin seeds, mustard seeds, and chopped red chili peppers. Sauté for another 2-3 minutes until fragrant.
4
Add the beef cubes to the pot, browning them on all sides for about 5-10 minutes.
5
Stir in the crushed tomatoes, tomato puree, beef stock, and red lentils. Mix well to combine all ingredients.
6
Seal the pressure cooker and bring it to high pressure, cooking for 2 minutes before reducing to low pressure for an additional 20 minutes for a tender result.
7
If using a Dutch oven, cover and place in a preheated oven at 160°C (320°F) and cook for 2.5 hours or until the beef is tender.
8
Once cooked, release the pressure if using a pressure cooker. Uncover the pot, and stir in the chopped fresh cilantro.
9
Check the consistency of the curry; if it is too wet, add more tomato paste. If it is too dry, add more beef stock as needed. Serve hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Beef Madras Curry?
It is a rich, aromatic Indian dish featuring tender stewing beef simmered with a medley of spices, crushed tomatoes, and fresh herbs for a bold flavor profile.
What type of meat should I use for this curry?
The recipe calls for 1 kg of stewing beef cut into cubes, which becomes tender during the long cooking process.
Can I cook Beef Madras in a pressure cooker?
Yes, seal the pressure cooker and bring to high pressure for 2 minutes, then reduce to low pressure for an additional 20 minutes.
How long does it take to cook in a Dutch oven?
In a Dutch oven, the curry should be covered and cooked in a preheated oven at 160°C (320°F) for approximately 2.5 hours.
Is this Beef Madras recipe gluten-free?
Yes, the ingredients listed, including beef, vegetables, lentils, and spices, are naturally gluten-free.
How spicy is this Madras curry?
This recipe features a bold heat level derived from two chopped red chili peppers and traditional spices like mustard seeds and cumin.
What spices are essential for an authentic Madras flavor?
Key spices include ground turmeric, cumin seeds, mustard seeds, garam masala, and red chili peppers.
Why are red lentils included in the recipe?
Red lentils are added to help thicken the sauce and add a subtle earthy texture to the curry.
What should I serve with Beef Madras?
It pairs perfectly with natural yogurt and a milder side dish like Easy Butter Chicken Curry or basmati rice.
How can I thicken the curry if it is too watery?
If the consistency is too wet after cooking, you can stir in more tomato paste to thicken the sauce.
What should I do if the curry is too dry?
If the curry appears too dry, simply stir in additional beef stock until you reach your desired consistency.
Do I need to use ghee or oil?
You can use either one tablespoon of oil or ghee; ghee provides a more traditional, buttery flavor.
How long do I need to sauté the onions?
Sauté the chopped onions for about 5-7 minutes until they are golden brown.
When should I add the fresh cilantro?
Stir in the chopped fresh cilantro at the very end of the cooking process once the beef is tender and the pressure is released.
Can I use fresh tomatoes instead of canned crushed tomatoes?
Yes, though 16 ounces of canned crushed tomatoes provides a consistent texture and acidity ideal for this recipe.
How much garlic and ginger is required?
The recipe requires one tablespoon each of minced garlic and minced ginger.
What is the purpose of browning the beef?
Browning the beef cubes for 5-10 minutes helps lock in flavor and adds a rich color to the final dish.
Can I make this recipe in a slow cooker?
While not explicitly mentioned, the Dutch oven method suggests a slow-cooking approach that could be adapted for a slow cooker on low for 6-8 hours.
Is tomato puree the same as tomato paste?
In this recipe, tomato puree refers to a smooth sauce, while tomato paste can be used at the end to adjust thickness.
How do I prepare the red chili peppers?
The red chili peppers should be finely chopped before being sautéed with the garlic and ginger.
What temperature should the oven be for the Dutch oven method?
The oven should be preheated to 160°C or 320°F.
How many servings does this recipe make?
Based on 1 kg of beef, this recipe typically serves 4 to 6 adults.
Are the mustard seeds necessary?
Yes, mustard seeds are a hallmark of Madras-style curries, providing a distinct nutty and pungent flavor.
Can I store leftovers of this curry?
Yes, store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors often improve overnight.
Can this curry be frozen?
Yes, Beef Madras Curry freezes well for up to 3 months. Thaw in the fridge before reheating.
Should I rinse the red lentils?
Yes, the recipe specifies using 1/2 cup of rinsed red lentils.
What is the first step in making this curry?
The first step is to heat the oil or ghee in your pressure cooker or Dutch oven over medium heat.
What gives the curry its deep red hue?
The combination of crushed tomatoes, tomato puree, and red chili peppers creates the deep red color.
Can I use beef broth instead of beef stock?
Yes, beef broth can be used as a substitute for beef stock in equal measurements.
Is the beef stock added before or after pressure cooking?
The beef stock is stirred in along with the tomatoes and lentils before the pot is sealed for pressure cooking.