BEEF MADRAS

Beef Madras image

This style of curry can be quite hot, especially to the American palette, so adjust the amount of chiles you use as well as omit the seeds if you want to lessen the heat. From "indian, 100 everyday recipes" by Love Food.

Provided by threeovens

Categories Curries

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 -2 dried red chili, chopped (the more seeds you use, the hotter the curry)
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon black mustard seeds
1/2 teaspoon ground ginger
1/4 teaspoon fresh ground black pepper
1 1/4 cups coconut cream
4 tablespoons ghee or 4 tablespoons vegetable oil
2 onions, chopped
3 garlic cloves, chopped
1 lb beef, trimmed and cut into 2-inch cubes
1 cup beef stock
fresh lemon juice
kosher salt
pappadams, to serve (Indian bread)

Steps:

In a bowl, combine chopped chiles (including any seeds), coriander, turmeric, mustard seeds, ginger, pepper, and just enough coconut cream to make a thin paste.
In a large skillet, melt ghee (or add vegetable oil), over medium high heat; add onions and garlic, and cook, stirring frequently, until onions are golden brown, about 5 to 8 minutes; add spice paste and stir until aromatic, about 2 minutes.
Add meat and stock and bring to a boil, reduce heat to low, cover, and simmer until meat is tender, about 1 1/2 hours (if mixture gets too dry and meat tries to stick to the bottom, stir in additional water or stock).
Uncover, stir in remaining coconut cream and lemon juice; season with salt.
Simmer, stirring occasionally, until sauce reduces slightly; serve with pappadams.

Nutrition Facts : Calories 1251.6, Fat 109, SaturatedFat 55.8, Cholesterol 145.1, Sodium 290.8, Carbohydrate 57.7, Fiber 2.1, Sugar 50.7, Protein 12.4