Meat Madras
Transform your dinner table into a flavor-packed experience with this authentic Meat Madras recipe, a bold and aromatic South Indian-inspired curry that delivers just the right amount of heat. Featuring tender, spice-coated pieces of beef, lamb, or chicken, this dish is simmered to perfection in a fragrant blend of toasted spices, juicy tomatoes, and creamy coconut milk. Infused with the warm flavors of cumin, coriander, turmeric, and garam masala, and finished with a bright pop of fresh cilantro, this curry strikes the perfect balance of richness and spice. Ready in just over an hour, it’s a comforting dish that pairs beautifully with steamed basmati rice or pillowy naan for a complete, satisfying meal. Perfect for spice lovers and curry enthusiasts alike, Meat Madras will quickly become a go-to favorite for your next weeknight dinner or special occasion.
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Recipe Information
Ingredients
- 2 tablespoons Butter or ghee
- 2 tablespoons Vegetable oil
- 2 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 teaspoons Ground coriander
- 2 teaspoons Ground cumin
- 1 teaspoon Ground turmeric
- 2 teaspoons Paprika
- 1.5 teaspoons Chili powder
- 1 teaspoon Garam masala
- 600 grams Boneless meat (beef, lamb, or chicken)
- 400 grams Tomatoes (finely chopped or canned)
- 1 cup Water
- 0.5 cup Coconut milk
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (for garnish)
- 1 teaspoon Lemon juice (optional)
Instructions
Heat the butter or ghee and vegetable oil in a large, deep skillet or saucepan over medium heat.
Add the finely chopped onions and sauté for 6-8 minutes, stirring frequently, until they are golden brown.
Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
Stir in the ground spices: coriander, cumin, turmeric, paprika, chili powder, and garam masala. Cook for 1-2 minutes, allowing the spices to release their aroma.
Add the meat and stir well to coat it in the spices. Cook for 5-7 minutes, stirring occasionally, until the meat is browned on all sides.
Add the chopped or canned tomatoes, water, and salt. Stir to combine, and bring the mixture to a gentle simmer.
Cover the pan with a lid, reduce the heat to low, and let it cook for 30-35 minutes (or until the meat is tender). Stir occasionally to prevent sticking.
Pour in the coconut milk and stir well. Simmer uncovered for 5-10 minutes to thicken the sauce.
Taste the curry and add a teaspoon of lemon juice if desired for a tangy finish.
Garnish with freshly chopped cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.2 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 910 mg | 19% | |
*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.
