Madras Beef Curry

Madras Beef Curry, a western version of South Indian curry, originated and popularized by restaurants in Britain. It is supposed to have many versions with tamarind, with coconut milk etc but here I have made with easily available ingredients and used tomato paste.

I love trying new meat recipes but rarely post it on the blog cos they never look that appetizing to me in photographs. This is the one time I loved how beautiful brown color turned exactly like it was on my plate, What do you think?

Beef – 1 kg (cubed) (Buy stew cut )
Red Onion – 2 medium chopped
Olive oil –  1 tbsp

To grind to powder :
Whole coriander seeds – 2 tbsp
Cumin seeds – 1 tbsp

To grind to paste:
Turmeric powder – 1 tsp
Fresh black pepper powder – 1 tsp
Chili powder – 1 tsp
Garlic – 4-5 flakes chopped
Ginger – 1 inch piece chopped
Lime juice – of 1
Tomato paste – 2 tbsp

Coriander leaves chopped

Method :
Dry roast the coriander and cumin just to warm it up, powder it and keep aside.
Heat olive oil to almost smoking point and shallow fry the beef in batches until the outside is nice brown color that is seared.
When all the batches are done remove excess oil If u think there is lot of fat rendered discard oil and add 2 tsp fresh oil and saute the onion to translucent.
Meanwhile grind all the ingredients  under -grind to paste heading adding the cumin coriander powder to a fine paste.
Add it to the onion saute until the masala’s raw smell goes now add a cup of water add the shallow fried beef allow it to come to a boil and then reduce heat to medium low and cook for 45 minutes or until beef is fork tender and the gravy thickens.
Garnish with chopped coriander leaves

Serve warm Madras beef curry with plain white rice.

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