Indian Beef Madras Curry
Dive into the rich, bold flavors of Indian Beef Madras Curry, a hearty dish that’s guaranteed to elevate your dinner table. This slow-cooked masterpiece features tender beef simmered in a fragrant blend of spices, including turmeric, cumin, and cinnamon, enhanced by the deep warmth of Madras curry powder. The addition of creamy coconut milk and tangy tamarind paste balances the dish perfectly, while curry leaves and fresh ginger add an authentic touch. Cooked low and slow for melt-in-your-mouth tenderness, this curry boasts a luscious, thick sauce that's perfect for pairing with steamed basmati rice or warm, fluffy naan. Whether you're a fan of spicy Indian dishes or looking to expand your culinary horizons, this recipe delivers unforgettable flavors in every bite.
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Recipe Information
Ingredients
- 500 grams beef (boneless, diced into 1-inch cubes)
- 2 tablespoons vegetable oil
- 2 medium onion (finely chopped)
- 4 pieces garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 10 leaves curry leaves (optional)
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground paprika
- 0.5 teaspoon ground red chili powder (adjust to taste)
- 1.5 teaspoons Madras curry powder
- 400 grams canned diced tomatoes
- 1 cup coconut milk
- 1 cup water
- 1 tablespoon tamarind paste
- 2 tablespoons fresh cilantro (chopped for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onions and sauté for 8-10 minutes until golden brown.
Stir in the minced garlic, grated ginger, and curry leaves (if using) and cook for 1-2 minutes until fragrant.
Add the ground turmeric, coriander, cumin, cinnamon, paprika, red chili powder, and Madras curry powder. Stir well and cook for 1-2 minutes to toast the spices.
Add the diced beef to the pot and stir until coated with the spice mixture. Cook for 5-7 minutes until the beef is browned on all sides.
Stir in the canned diced tomatoes and cook for another 5 minutes until the tomatoes break down and the mixture thickens.
Pour in the coconut milk and water, then stir in the tamarind paste and add salt and black pepper to taste.
Bring the curry to a gentle simmer. Cover the pot with a lid and let it cook on low heat for 60-75 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.
Taste and adjust seasoning if needed.
Garnish with fresh chopped cilantro and serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3316 mg | 144% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 47.5 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 417 mg | 32% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3109 mg | 66% | |
*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.
