Fiery beef Madras
This curry is known for its rich blend of spices and tender chunks of beef. It's a perfect dish for those who crave bold flavors and enjoy the warmth of Indian spices.
Ingredients
Instructions
In a bowl, combine the beef with the yogurt, turmeric, chili powder, cumin, coriander, and salt. Mix well to coat the beef and set aside to marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
Heat the oil in a large pot or Dutch oven over medium heat. Add the onions and cook until softened and translucent. Add the garlic, ginger, and green chilies. Sauté for another minute until fragrant.
Add the turmeric, cumin, coriander, Madras curry powder, and cayenne pepper (if using). Stir for about 30 seconds, ensuring the spices don't burn.
Add the marinated beef to the pot and cook, stirring occasionally, until browned on all sides.
Add the diced tomatoes (with their juices) and beef broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for about 45-60 minutes, or until the beef is tender.
Stir in half of the chopped cilantro. Taste and adjust seasoning with salt and pepper. Serve hot over steamed basmati rice, garnished with the remaining cilantro.
Notes
For a richer flavor, use ghee or clarified butter instead of vegetable oil.
Madras curry is known for its spice. If you prefer a milder curry, reduce or omit the cayenne pepper and chilies.
Serve with warm naan bread, roti, or paratha. A cooling cucumber raita is also a great accompaniment.
Variations
to make it vegan, substitute the beef with firm tofu or vegetables like cauliflower or potatoes. Use vegetable broth instead of beef broth and coconut milk instead of yogurt in the marinade.
Source
Beef Madras curry is a flavorful and aromatic dish that hails from the southern part of India, particularly the city of Madras (now Chennai)
Food in Asia