Beef Madras

120 mins
Serves 1
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Directions

  1. 1Add sesame oil to a pan.
  2. 2Add mustard seeds and wait for them to pop.
  3. 3Add urad dal and toast until light golden.
  4. 4Add curry leaves and dried red chillies (adjust quantity for desired heat).
  5. 5Add onions and cook them until soft, sweet, and golden, not browned.
  6. 6Stir in a good tablespoon of ginger and garlic paste and cook until the raw smell is gone.
  7. 7Add the spices and cook them through, toasting them well in the oil.
  8. 8Add the beef and cook it properly, allowing it to take on all the spice.
  9. 9Add fresh fenugreek for an extra layer of flavor.
  10. 10Add tamarind, which provides a deep, sour warmth.
  11. 11Add water, put the lid on, and let it simmer gently for a couple of hours until the beef is soft.
  12. 12Once the beef is soft, add one or two spoons of coconut (not cream) to round the edges.
  13. 13Garnish with coriander on top.
  14. 14Serve with rice, roti, or any accompaniment.

Ingredients

  • sesame oil
  • mustard seeds
  • urad dal
  • curry leaves
  • dried red chillies
  • onions
  • 1 tablespoon ginger and garlic paste
  • spices
  • beef
  • fresh fenugreek
  • tamarind
  • water
  • 2 spoons coconut
  • coriander

Equipment

pressure cookerlid

Tips

  • Use sesame oil for a sharper, darker, and warmer Madras flavor.
  • Toast mustard seeds until they pop, then toast urad dal until light golden.
  • Do not brown onions; keep them soft, sweet, and golden.
  • Cook ginger and garlic paste until the raw smell disappears.
  • Cook spices through for as long as possible to really toast them in the oil.
  • Use fresh fenugreek instead of ground fenugreek to avoid bitterness.
  • Tamarind is key for the deep, sour warmth; avoid vinegar or loads of tomatoes.
  • This curry is not quick; simmer gently for a couple of hours or use a pressure cooker.
  • Add a spoon or two of coconut (not cream) to round the edges once the beef is soft.
  • Serve with rice, roti, or whatever you have.