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To make Beef Madras, you'll need these key items: - 500g beef, cut into bite-sized cubes - 2 tablespoons vegetable oil - 1 large onion, finely diced - 3 garlic cloves, minced - 1-inch piece ginger, grated - 2 tablespoons Madras curry powder - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon chili powder (adjust to taste) - 400g canned chopped tomatoes - 400ml coconut milk - 2 green chilies, slit lengthwise - Salt, to taste - Fresh coriander, for garnish - Cooked basmati rice or naan, for serving These ingredients combine to create a rich and hearty dish. The beef provides protein and flavor, while the spices create warmth and depth. If you can't find some ingredients, here are a few swaps: - Use chicken or lamb instead of beef. - Olive oil works well if you lack vegetable oil. - Fresh tomatoes can replace canned tomatoes if you prefer. - Greek yogurt can substitute coconut milk for a different creaminess. These substitutions can still give you a tasty Beef Madras. The spice blend is the heart of Beef Madras. Here’s what each spice does: - Madras curry powder: This mix adds heat and complexity. - Turmeric: It gives a warm color and earthy flavor. - Cumin: This spice adds a nutty taste. - Coriander: It provides a light citrus note. - Chili powder: You can adjust this to control the heat. This blend helps your dish shine and brings authenticity to every bite. {{ingredient_image_1}} Start by heating the vegetable oil in a large pot over medium heat. Once hot, add the diced onion. Cook the onion until it is transparent and lightly golden, which takes about 5 to 7 minutes. This step builds a solid flavor base. Next, add the minced garlic and grated ginger, stirring for 1 to 2 minutes. You want to smell the warm, rich aroma of garlic and ginger. Now, add the Madras curry powder, ground turmeric, ground cumin, ground coriander, and chili powder. Stir well to coat the onions and toast the spices for about 1 minute. This helps release their full flavors into the dish. Now it's time to brown the beef. Add the bite-sized beef cubes to the pot. Make sure to brown them on all sides. This usually takes about 5 to 6 minutes. Browning adds depth to the dish and locks in juices. After the beef is brown, pour in the canned chopped tomatoes. Stir everything together to combine well. You want the beef and tomatoes to marry and create a rich sauce. Let this mixture simmer for about 10 minutes. This allows the tomatoes to break down and blend into the sauce. Next, add the coconut milk and slit green chilies to the pot. Stir the mixture thoroughly. Bring it to a gentle simmer, which helps the flavors meld together. Season with salt to taste, covering the pot afterward. Now, let it cook on low heat for 1.5 to 2 hours. Stir occasionally to prevent sticking. This slow cooking makes the beef tender and flavorful. After cooking, check the seasoning and make adjustments if needed. Let it sit for a few minutes before serving to enhance the flavors even more. To get the best flavor in your Beef Madras, start with fresh spices. Use whole spices when possible, as they pack more punch. Toast them lightly in the pot to release their oils. This makes a big difference! When you add the beef, let it brown well. This adds depth to the dish. Don't rush the simmering time. Letting it cook low and slow helps the flavors meld beautifully. One common mistake is not layering flavors. Always sauté the onions until golden before adding garlic and ginger. This builds a rich base. Another mistake is adding the coconut milk too early. Wait until the beef has tenderized before adding it. Lastly, don’t skip the salt. It enhances all the flavors in the dish. To ensure tender beef, choose the right cut. Chuck or brisket works best. Cut the beef into even cubes for uniform cooking. Always brown the beef first; this seals in juices. Cook on low heat for at least 1.5 hours. This breaks down tough fibers and makes the meat melt in your mouth. Let it rest a few minutes before serving to keep it juicy. Pro Tips Marinate the Beef: For a richer flavor, marinate the beef cubes in the spices and some yogurt for a few hours or overnight before cooking. Adjust Spice Levels: If you prefer a milder dish, reduce the amount of chili powder or remove the green chilies before serving. Use Fresh Spices: Always use fresh spices for the best flavor. Toast whole spices before grinding them for an even deeper aroma. Let it Rest: Allow the Beef Madras to sit for a few minutes after cooking. This resting time helps the flavors to meld together. {{image_2}} You can make Beef Madras vegetarian or vegan easily. Replace the beef with hearty vegetables like mushrooms, cauliflower, or chickpeas. Use coconut milk to keep the creaminess. This change gives a rich texture and flavor. Cook the veggies until tender before adding the spices. This will ensure they soak up all the good flavors. If you want to try different proteins, consider chicken or lamb. Both meats work well with the spices in Beef Madras. For a plant-based option, use tofu or tempeh. These alternatives absorb the sauce nicely, making each bite tasty. Just cook them the same way as you would the beef. Beef Madras has many regional twists. In some places, they add more coconut for a sweeter taste. Others may use yogurt for creaminess. Some regions focus on different spices, like adding cardamom or cloves. Each version tells a story of local flavors and traditions. Trying these variations can be a fun way to explore new tastes! After enjoying your Beef Madras, let it cool to room temperature. Place leftovers in an airtight container. Store them in the fridge for up to three days. This keeps the flavors fresh and tasty. Just make sure to seal the container well to avoid spills. If you want to save your Beef Madras for later, freezing is a great option. Pour the cooled dish into a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to three months. Label the container with the date, so you know when to use it. When you're ready to enjoy your Beef Madras again, thaw it in the fridge overnight. To reheat, you can use a pot on the stove over medium heat. Stir it often to warm it evenly. If it looks too thick, add a splash of water or coconut milk. You can also use the microwave. Heat it in short bursts, stirring in between. This helps to keep it juicy and flavorful. Beef Madras is a spicy curry from South India. It is rich and full of flavor. The dish uses beef cooked with spices, tomatoes, and coconut milk. It has a warm and satisfying taste. To change the spice level, you can add or reduce chili powder. Use less chili powder for a milder dish. If you want more heat, add extra green chilies. Always taste as you cook. This helps you find the right balance for your palate. Beef Madras pairs well with cooked basmati rice or warm naan. Both soak up the tasty sauce. You can also add a side of yogurt or raita for cooling effect. Fresh coriander on top adds a nice touch too. In this post, we explored the core ingredients and steps to make authentic Beef Madras. We covered essential spices, cooking tips, and common mistakes to avoid. I shared ideas for variations, including vegetarian options and regional styles. Remember, making this dish is about balance and personal touch. With practice, you’ll create a dish your family will love. Enjoy your cooking journey!

Authentic Beef Madras

A rich and spicy Indian beef curry, perfect for serving with rice or naan.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 450 kcal

Ingredients
  

  • 500 g beef, cut into bite-sized cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 2 tablespoons Madras curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder (adjust to taste)
  • 400 g canned chopped tomatoes
  • 400 ml coconut milk
  • 2 pieces green chilies, slit lengthwise
  • Salt, to taste
  • Fresh coriander, for garnish
  • Cooked basmati rice or naan, for serving

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the diced onions and sauté until transparent and lightly golden, about 5-7 minutes.
  • Introduce the minced garlic and grated ginger to the pot, stirring for 1-2 minutes until fragrant.
  • Add the Madras curry powder, turmeric, cumin, coriander, and chili powder. Stir to coat the onions and toast the spices for about 1 minute.
  • Add the beef cubes to the pot, browning them on all sides, which should take about 5-6 minutes.
  • Pour in the canned chopped tomatoes, stirring well to combine. Allow the mixture to simmer for about 10 minutes, so the tomatoes break down and meld into the sauce.
  • Next, add the coconut milk and slit green chilies. Stir thoroughly and bring the pot to a gentle simmer.
  • Season with salt to taste, cover the pot, and let it cook for 1.5 to 2 hours on low heat, stirring occasionally until the beef is tender and flavorful.
  • Adjust the seasoning if needed and let it sit for a few minutes before serving.

Notes

Serve garnished with fresh coriander and accompanied by basmati rice or naan.
Keyword beef, curry, Madras, spicy