Beef Madras Curry
Ingredients
- 2 Tbsp (28g) - Ghee or Canola Oil
- 1kg (2.2lbs) - Chuck Steak, Diced
- 1 tsp (3g) - Whole Cumin Seeds
- 3 - Bay Leaves (Dried or Fresh)
- 1 - Brown Onion, Thinly Sliced
- 3 - Garlic Cloves, Grated
- 35g (1.2oz) - Ginger, Peeled & Grated
- 1 ½ tsp (3g) - Ground Cumin
- 1 tsp (2.g) - Ground Coriander
- 2 ½ tsp (4.5g) - Ground Garam Masala
- ¾ tsp (2g) - Ground Turmeric
- ½ tsp (1.5g) - Kashmiri Chilli Powder
- 8-10 - Fresh Curry Leaves (Optional)
- 1 Can (400g-14.1oz) - Diced Tomatoes
- Enough Hot Water To Just Cover
- Seasoning To Taste
Rice
- 1 Cup (200g) - Basmati Rice, Washed
- 2 Cups (500ml) - Cold Water
- 1 - Cinnamon Stick
- Salt To Taste
Garnish
- Fresh Coriander (Cilantro)
- Naan Bread
Method
Curry
- Place a large high rimmed pot or pan over high heat. Once hot add in the ghee or canola oil & sear the chuck steak for 3-4 minutes or until well browned all over. Do this in batches to gain the best colour & not steam the meat. Remove & set aside
- Add in the whole cumin seeds & bay leaves, toast for 1 ½ minute or until fragrant & just starting to crackle. Add in the onion, saute for 4 minutes or until golden & translucent. Add in the garlic & ginger, saute for 1 minute, mixing the whole time.
- Add in the ground cumin, ground coriander, ground garam masala, ground turmeric & Kashmiri chilli powder, mix well & toast for 1 minute. Add in the curry leaves (if using), diced tomatoes & seasoning to taste, mix well and bring to a boil, stirring occasionally. Once boiling, add in the seared chuck steak along with any resting juices & pour in enough hot water to only just cover everything. Bring back to a boil, reduce heat to medium-low & simmer for 1 ¼ hours or until the steak is extremely tender & the sauce is reduced & thickened. Remove from heat.
Rice
- 20 minutes before the curry is set to finish, place all of the rice ingredients into a medium to large-sized saucepan. Bring to a boil, place on a lid, reduce heat to low & steam for 14 minutes undisturbed. Turn it off the heat, leave the lid on & let it sit for 4 minutes to finalise steaming, don't remove the lid. Once finished, remove the lid, discard the cinnamon stick & fluff the rice with a fork or spatula.
Serving
- Serve the beef madras over the steamed rice, serve with fresh coriander (cilantro) & naan bread. Dig In.
Calories 839kcalCarbohydrates 51gProtein 53gFat 47gSaturated Fat 21gPolyunsaturated Fat 4gMonounsaturated Fat 21gTrans Fat 3gCholesterol 188mgSodium 338mgPotassium 1248mgFiber 4gSugar 4gVitamin A 296IUVitamin C 13mgCalcium 125mgIron 8mg