Beef Madras Curry Recipes

Steps:

• Fry the aromatics, spices, garlic, ginger and onions together.
• Add beef and cook briefly on all sides.
• Add rest ingredients except cilantro/coriander.
• Bring to the boil in pressure cooker for 2 minutes on high and then on low for 20 minutes.
• If using oven place in dutch oven for 2 1/2 hours or until beef is tender.
• Add chopped coriander and stir through.
• If too wet add more tomato paste - if too dry add more beef stock.

Steps:

• Heat oil in a pan and add chopped onion; cook slowly until golden.
• Add ginger, garlic , chilli and all the spices and fry for 1 minute.
• Add chopped tomatoes, tomato puree, coconut milk and 2 tbsn coriander and stir together for a minute.
• Add beef, stir and transfer everything to a slow cooker.
• Cook on LOW for 6 hours.
• Add sugar, yoghurt and cream (add slightly more or less according to taste and how hot you like your madras)
• Serve with the remaining coriander sprinkled on top.
• Taste even better if made the day before!
• Serve with basmati rice and naan.

Steps:

• heat oil on medium temp in large heavy bottomed pan. fry onion till golden for 3/4 mins.
• then set aside and fry beef on high heat, once meat is browned set aside with onions.
• mix all paste ingredients together in pan and fry on a medium heat for 1 minute.
• then add the beef to the pan and coat.
• add tomato puree/paste and beef stock and bring to boil for 2 mins.
• cover and cook for 1 hour on low heat, stiring occasionaly.
• remove lid for for last 8 mins of cook time to thicken sauce.
• serve with boiled rice and plain yoghurt.