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Madras Beef Curry Recipe

Spice up mealtimes with this authentic Indian recipe that will tantalise your taste buds and leave you wanting more! Madras sauce is supposed to be quite hot containing lots of chilli. It originates in southern India, from the city of Madras and is originally a Hindu dish served without meat. But it works great with beef too! This recipe will serve between 4 and 6 people and takes around 2 ½ hours of preparation and cook time.

Madras Beef Curry Recipe

What you’ll need

1kg stewing beef

1 tablespoon ginger

16oz chopped tomatoes

2 chopped onions

1 cup beef stock

2 tablespoons tomato puree

1 teaspoon ground turmeric

½ cup red lentils

1 tablespoon garlic

1 teaspoon garam masala

2 red chilli peppers

1 teaspoon cumin seed

1 teaspoon mustard seed

1 tablespoon oil

½ cup fresh cilantro

Beef Curry Recipe

Method

Grab a pan and heat some oil. Fry up the spices, ginger, garlic and onions. Add in the beef and brown lightly all over. Mix in all the other ingredients apart from the cilantro.

Using a pressure cooker, cook on high for a couple minutes and then on low for 20 minutes. If you prefer to place in the oven then cook for 2 1/2 hours until beef is tender. Add on the cilantro when dish is cooked.

If you find your dish is too wet then add in some more tomato paste to thicken. More beef stock can also be added in if dish seems too dry. Serve with fluffy white rice. If you want a little more kick then you can replace the red chilli peppers with green instead. For more delicious beef dishes, go to http://food-tales.com/food-inspirations/food-recipes-from-around-the-world/5-of-the-tastiest-beef-recipes-from-around-the-world

Accompaniments

Curry is fantastic when paired with naan bread, rice, fruity chutney and samosas. A delicious, crunchy Indian salad is another great side dish with the refreshing, light taste making a perfect contrast to the spiciness of the curry. Here is the recipe for a salad called Kachumber:

Madras Beef Recipe

What you’ll need

½ cucumber

½ red onion

Salt

Fresh coriander

Juice from ½ lemon or lime

8 small tomatoes or 15 cherry tomatoes

Method

Chop the onions finely or the dish will take on too strong a flavor. Use a rocking motion with your knife to get even smaller pieces of chopped onion. Chop your tomatoes into quarters and take out seeds. Also quarter the cucumber and de-seed then chop into small neat cubes.

Combine all the ingredients and squeeze over the lemon or lime juice. Add some good salt and toss. Let your salad sit for a few minutes for the acid and salt to work on the onion flavour but not too long or the lovely juice from the cucumber and tomatoes will disappear. Garnish with fresh coriander leaves and you’ll have a perfect side dish for a meaty curry.

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