Embark on a tantalizing culinary journey with the iconic Beef Madras, a dish steeped in rich history and vibrant flavours. Originating from the southern Indian region of Madras, now Chennai, this aromatic curry boasts a perfect balance of heat, tang, and spice that promises to tantalize your taste buds. Prepared with succulent beef and an array of aromatic spices, this dish is sure to delight both the adventurous food connoisseurs and those looking to savour a taste of authentic Indian cuisine. Get ready to indulge in a symphony of flavours that will transport you to the bustling streets of southern India with every savoury bite.
Serves 4
Preparation time 10 minutes cooking time around 40 minutes
Recipe Difficulty level - Beginner-Friendly
Special equipment - None
Heat level - Hot, Hot
This Beef Madras recipe is a curry I've honed through practice, drawing inspiration from the Chicken Madras version and incorporating whole spices for an aromatic twist.
A key technique involves thoroughly cooking tomatoes, garlic, and fresh chillies to establish the curry's foundation before introducing the spices. Utilizing a 'stir-fry burner' speeds up this initial process, and I often opt for a Chinese wok for efficiency, a method also commonly used in Indian restaurants with the Karahi. The level of spiciness in the dish can be tailored by adjusting the quantity and type of chillies and chilli powder, allowing for a personalized heat experience.
Beef Madras Recipe
Ingredients:
1 kilo of cubed beef
4 tablespoons of ghee or coconut oil
4 large cloves of garlic, crushed
4 small fresh chillies sliced length wise
2, 400g tins of chopped tomatoes
Spices
2 teaspoon of ground chilli
2 teaspoons of ground coriander
3 teaspoons of ground cumin
1 teaspoon of ground turmeric
6 whole cardamon
4 whole cloves
6 black peppercorns
2 - 4 ladles of Basic Curry Gravy
1 teaspoon of Celtic or Himalayan salt
To finish
1 teaspoon of garam masala
Chopped coriander leaves
How to make Beef Madras
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Prep all your ingredients, defrost your curry gravy, measure out spices, peel garlic and so on...
In a large pan heat the ghee or coconut oil on a medium heat, add the crushed garlic, add the sliced fresh chillies and briefly stir, and cook for around a minute, bring the heat to medium high then add the tinned tomatoes, and cook for around 10 minutes stirring regularly until the tomatoes are cooked through, breaking them up as you go.
Lower the heat and add the ground coriander, cumin, chilli powder and turmeric, stir continually for a further 2 minutes not letting it stick to the pan.
Add the cubed beef and cook on a high temp until the beef changes colour sealing the beef cube.
Add the whole spices and briefly fry to release their flavours.
Now its time to add the Basic Curry Gravy and salt, along with ½ a cup of water turn the heat down to low and simmer the beef for around 40 - 50 minutes until tender. ( You may need to add more water if it starts to dry out)
Finally finish the dish by adding the garam masala and coriander leaves. Stir through and serve immediately.
Goes well with:
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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