Beef Madras Curry
Indulge in the bold and aromatic flavors of Beef Madras Curry, a hearty and fragrant Indian-inspired dish perfect for spice lovers. Tender chunks of beef chuck are simmered low and slow in a rich, spiced sauce featuring madras curry powder, ground cumin, turmeric, and cayenne, balanced by the creaminess of coconut milk. Fresh ginger, garlic, and crushed tomatoes infuse the curry with layers of depth, while a sprinkle of fresh cilantro and a squeeze of lime add the perfect finishing touches. Ideal served over fluffy basmati rice or with warm naan bread, this dish is a comforting and flavorful centerpiece for dinner. With just 20 minutes of prep time and a slow 2-hour simmer, this recipe promises a meal that’s as satisfying to cook as it is to eat. Perfect for fans of Indian cuisine, this Beef Madras Curry will add warmth and vibrancy to your table.
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Recipe Information
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 0.5 teaspoon ground cayenne pepper
- 2 tablespoons madras curry powder
- 14 oz canned tomatoes, crushed
- 1.5 cups beef stock
- 1 cup coconut milk
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lime, for garnish
Instructions
Heat the vegetable oil in a large pot over medium-high heat.
Add the chopped onion and sauté until it becomes golden brown, about 8-10 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the ground turmeric, ground cumin, ground coriander, ground cayenne pepper, and madras curry powder. Stir well and cook for 1-2 minutes to release the flavors.
Add the beef cubes to the pot, stirring to coat the meat with the spices evenly.
Pour in the crushed tomatoes and beef stock, bringing the mixture to a simmer.
Cover the pot with a lid, reduce the heat to low, and let it simmer for about 90 minutes, or until the beef is tender.
Stir the curry occasionally during cooking and check the liquid level, adding more beef stock if necessary.
Once the beef is tender, stir in the coconut milk and season with salt and black pepper.
Simmer uncovered for an additional 15-20 minutes, allowing the flavors to meld together.
Garnish the beef madras curry with chopped fresh cilantro and a squeeze of lime juice before serving.
Serve hot with steamed rice or warm naan.
Nutrition Facts
Calories |
3011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.5 g | 293% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5320 mg | 231% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 39.6 g | ||
| Protein | 179.2 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 4308 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
