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.
  5. 5Add onions and cook until soft, sweet, and golden.
  6. 6Stir in a tablespoon of ginger and garlic paste and cook until it no longer smells raw.
  7. 7Add other spices (pepper and red chillies) and toast them in the oil for as long as possible.
  8. 8Add beef and cook, allowing it to take on the spice.
  9. 9Add fresh fenugreek for an extra layer of flavor.
  10. 10Add tamarind.
  11. 11Add water, put a lid on, and simmer gently for a couple of hours.
  12. 12Once the beef is soft, stir in a spoon or two of coconut (not cream) to round the edges.
  13. 13Garnish with coriander.
  14. 14Serve with rice, roti, or whatever you have.

Ingredients

  • sesame oil
  • mustard seeds
  • urad dal
  • curry leaves
  • dried red chillies
  • onions
  • 1 tablespoon ginger and garlic paste
  • pepper
  • red chillies
  • beef
  • fresh fenugreek
  • tamarind
  • water
  • 1 spoon or two coconut
  • coriander

Equipment

lidpressure cooker (optional)

Tips

  • Don't brown the onions to death; keep them soft, sweet, and golden.
  • Cook the ginger and garlic paste until the raw smell disappears.
  • Toast the spices in oil for as long as possible to really bring out their flavors.
  • Use fresh fenugreek instead of ground for a less bitter taste.
  • Tamarind provides a deep, sour warmth to the curry.
  • Simmer gently for a couple of hours for the best results, or use a pressure cooker for a quicker cook.