Beef Madras
Ingredients
- 1 -2 dried red chili, chopped (the more seeds you use, the hotter the curry) ⓘ
- 2 teaspoons ground coriander ⓘ
- 2 teaspoons ground turmeric ⓘ
- 1 teaspoon black mustard seeds
- 1/2 teaspoon ground ginger ⓘ
- 1/4 teaspoon fresh ground black pepper ⓘ
- 1 1/4 cups coconut cream ⓘ
- 4 tablespoons ghee or 4 tablespoons vegetable oil
- 2 onions, chopped ⓘ
- 3 garlic cloves, chopped ⓘ
- 1 lb beef, trimmed and cut into 2-inch cubes ⓘ
- 1 cup beef stock ⓘ
- fresh lemon juice ⓘ
- kosher salt ⓘ
- pappadams, to serve (Indian bread) ⓘ
Instructions
- 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 & Diet Analysis (per serving)
905
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).