How to Prepare a Madras Beef Curry

Beef Madras curry is a flavorful and aromatic dish that originated in the southern region of India, particularly in the city of Madras (now Chennai). It is known for its robust blend of spices and rich, savory flavors. 

The Madras curry typically features tender beef pieces simmered in a thick and spicy sauce, bursting with the flavors of South Indian spices. The dish often showcases the traditional masala blend that includes ingredients such as coriander, cumin, turmeric, mustard seeds, fenugreek, cinnamon, cloves, and curry leaves.

The beef is usually marinated beforehand, allowing the flavors to penetrate and tenderize the meat. It is then cooked with a combination of onions, garlic, and ginger, creating a fragrant base for the curry. The spices are added to the mix, infusing the meat and vegetables with their aromatic essence.

The use of tomatoes in the curry lends a tangy and slightly sweet element, complementing the robust flavors of the spices. Coconut milk or grated coconut might also be included, adding a creamy and mellow component to the dish. The sauce is simmered until it thickens and coats the meat, resulting in a rich and hearty curry.

Beef Madras curry is known for its vibrant red color, achieved through the use of red chili powder or whole dried red chilies. The level of spiciness can be adjusted to suit personal preferences, making it a versatile dish that can be enjoyed by those who prefer milder flavors or those who relish a fiery kick.

This aromatic curry is often served with steamed rice, naan bread, or dosa (a thin, crispy pancake made from fermented rice and lentil batter). It is a popular choice in Indian restaurants and is loved by those who appreciate the bold and complex flavors of South Indian cuisine.

Serves 6.

Preparation time: 15 minutes. Cooking time: 2 to 2 1/2 hours.

Ingredients:

• 675g. Stewing or braising steak, cut into 2.5 centimetre cubes.
• 2 tablespoons vegetable oil.
• Two medium onions, peeled and sliced.
• Two garlic cloves, peeled and crushed. or one teaspoon of garlic puree
• 2.5 cm piece root ginger, peeled and finely chopped. Or one teaspoon ginger puree.
• 3 tablespoons Madras Curry paste.
• 600 more hot beef stock.
• 3 tablespoons natural yoghurt, new garnish.
• Small handful freshly chopped coriander leaves, new garnish.

Preparation:

1. Heat the oil in a large flame proof pan or heat proof casserole dish. With a lid.
2. Cook the onion, garlic, ginger and curry paste for two to three minutes until soft and lightly brown.
3. Add the beef cubes and cook for three to four minutes. Until lightly coloured for salt. Add the remaining ingredients except the yoghurt and coriander. And season to taste. Cover, reduce the heat and cook on a hob or in a preheated oven at 180 centigrade. Or 160 centigrade/ fan-oven. Gas Mark 4, for two hours.
4. Add the yoghurt and continue to cook. For a further 30 minutes.
5. Garnish with coriander and serve with rice, or naan bread or poppadoms, and a selection of chutneys.