Beef madras curry
Beautiful Indian curry with a homemade sauce
Serves
5 - 6
Prep Time
15 mins
Cook Time
3 hrs
Recreate your favourite beef curry at home using beef blade steak and classic South Indian spices. Curries from India’s south are spicy and hot, with plenty of thin sauce to mop up with rice. This slow-cooked curry is best when served with steamed rice, naan bread, and chutney.
Recipe courtesy of Greenlea Butcher Shop.
Recreate your favourite beef curry at home using beef blade steak and classic South Indian spices. Curries from India’s south are spicy and hot, with plenty of thin sauce to mop up the rice. This slow-cooked curry is best when served with steamed rice, naan bread, and chutney.
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ShareIngredients
1.5kg Quality Mark beef bladei
3 Tbsp cooking oil
2 Tbsp lemon juice
Or use 1 Tbsp tamarind pulp2 large onions
chopped6 garlic cloves
sliced400ml coconut milk
2 small cinnamon sticks
2 green chillies
halved lengthways1 cup desiccated coconut
1 tsp kosher salt
¼ cup palm sugar
or brown sugar4 Tbsp curry pastei
Madras style, store bought or homemade - ingredients below.2 Tbsp grated fresh ginger
2 tsp black pepper
ground1 tsp chilli powder
½ tsp cinnamon
2 tsp garam masala
2 tsp ground turmeric
7 Tbsp ground coriander
2 tsp black mustard seeds
¼ cup ground cumin
2.5cm piece fresh ginger
grated3 garlic cloves
crushed½ cup malt vinegar
¼ cup oil
Method
Heat 2 tablespoons of oil in a large flameproof casserole dish.
Brown the beef in batches over a medium-high heat, adding a little extra oil as needed, then set the meat aside on a plate.
Heat the rest of the oil, add the onions, garlic and ginger and fry gently for 20 minutes until very soft and light brown.
Return beef to the pan and add the curry paste (see next tab for instructions), coconut milk, cinnamon sticks, chillies, coconut, salt and sugar.
Cover and simmer gently for 2½ hours, uncovering for the last 15 minutes to thicken up the sauce a little.
Remove the cinnamon sticks and serve with steamed rice, raita yoghurt, naan bread, and chutney.
Mix all the spices together along with the vinegar to form a paste.
Heat the oil in a small saucepan before adding the spice paste to it.
Stir over the heat until the oil begins to separate.
Take off the heat allowing to cool before storing in an airtight jar.
Nutrition Information per Serving (422.7g)
Based on 6 serves. As a good source of essential nutrients including selenium, this dish contributes to normal growth and development in kids.
