Beef Madras

Name: Beef Madras
Ingredients: 1 -2 dried red chili, chopped (the more seeds you use, the hotter the curry); 2 teaspoons ground coriander; 2 teaspoons ground turmeric; 1 teaspoon black mustard seeds; 1/2 teaspoon ground ginger; 1/4 teaspoon fresh ground black pepper; 1 1/4 cups coconut cream; 4 tablespoons ghee or 4 tablespoons vegetable oil; 2 onions, chopped; 3 garlic cloves, chopped; 1 lb beef, trimmed and cut into 2-inch cubes; 1 cup beef stock; fresh lemon juice; kosher salt; pappadams, to serve (Indian bread)

15 ingredients

5 steps

Ingredients

1 -2 dried red chili, chopped (the more seeds you use, the hotter the curry)
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon black mustard seeds
1/2 teaspoon ground ginger
1/4 teaspoon fresh ground black pepper
1 1/4 cups coconut cream
4 tablespoons ghee or 4 tablespoons vegetable oil
2 onions, chopped
3 garlic cloves, chopped
1 lb beef, trimmed and cut into 2-inch cubes
1 cup beef stock
fresh lemon juice
kosher salt
pappadams, to serve (Indian bread)

Directions

1

In a bowl, combine chopped chiles (including any seeds), coriander, turmeric, mustard seeds, ginger, pepper, and just enough coconut cream to make a thin paste.
2

In a large skillet, melt ghee (or add vegetable oil), over medium high heat; add onions and garlic, and cook, stirring frequently, until onions are golden brown, about 5 to 8 minutes; add spice paste and stir until aromatic, about 2 minutes.
3

Add meat and stock and bring to a boil, reduce heat to low, cover, and simmer until meat is tender, about 1 1/2 hours (if mixture gets too dry and meat tries to stick to the bottom, stir in additional water or stock).
4

Uncover, stir in remaining coconut cream and lemon juice; season with salt.
5

Simmer, stirring occasionally, until sauce reduces slightly; serve with pappadams.