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