Zutaten für Indian Beef Madras Curry
- Stewing Beef
- 2 finely chopped onions (already included above)
- 2-inch piece of grated ginger
- 4 cloves minced garlic
- Crushed Tomatoes
- Tomato Puree
- (Use if needed to thin)
- Red Lentil
- Ground Turmeric
- Red Chili Peppers
- Garam Masala
- Cumin Seed
- Mustard Seeds
- Oil
- Fresh Cilantro
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Zubereitung von Indian Beef Madras Curry
- Heat 2 tablespoons of vegetable oil in a large pan or pot over medium heat. Add 2 finely chopped onions, 4 cloves minced garlic, 2-inch piece of grated ginger, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric powder, 1 teaspoon chili powder (adjust to your spice preference), and 1/2 teaspoon garam masala. Sauté for 5-7 minutes, or until fragrant and onions soften.
- Add 1.5 lbs beef stew meat, cut into 1-inch cubes, to the pan. Brown the beef on all sides for about 5-7 minutes.
- Stir in 1 (14.5 ounce) can of diced tomatoes, undrained, 1 cup beef broth, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- **Pressure Cooker Method:** Transfer the mixture to a pressure cooker. Close the lid and cook on high pressure for 2 minutes, then reduce to low pressure for 20 minutes. Allow pressure to release naturally.
- **Oven Method:** Transfer the mixture to a Dutch oven. Cover and bake in a preheated oven at 325°F (160°C) for 2 1/2 hours, or until the beef is incredibly tender. Stir occasionally.
- Remove from heat (pressure cooker or oven). Stir in 1/4 cup chopped fresh cilantro (coriander).
- Adjust consistency: If the curry is too watery, simmer uncovered for a few minutes to reduce the sauce. If it's too thick, add a little more beef broth.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
16g
Fat
27g
Carbs
11g
