Ingredients for Beef Madras Curry
- 1.5 lbs Sirloin Steaks
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 2 tbsp chili powder
- 1 tbsp turmeric powder
- 1 tsp salt
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tbsp white vinegar
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 1 (6 ounce) can tomato paste (optional)
- 1 1/2 cups beef stock
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How to Make Beef Madras Curry
- Trim excess fat and sinew from 1.5 lbs beef, cut into 1-inch cubes.
- In a small bowl, combine: 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp mustard seeds, 1 tsp black peppercorns, 2 tbsp chili powder (adjust to taste), 1 tbsp turmeric powder, 1 tsp salt, 4 cloves garlic (minced), and 1 inch ginger (grated).
- Stir the spice mixture until well combined.
- Add 2 tbsp white vinegar to the spice mixture and stir until a smooth paste forms.
- Heat 2 tbsp vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium heat.
- Add 1 large onion (chopped) and cook until softened, about 5 minutes.
- Add the spice paste and cook, stirring constantly, for 1 minute until fragrant.
- Add the beef cubes and cook, stirring, until evenly coated with the spice paste.
- Stir in 1 (14.5 oz) can of diced tomatoes (undrained) and 1 ½ cups beef stock.
- Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour 30 minutes, or until the beef is incredibly tender. Stir occasionally.
- Serve hot over rice with your favorite vegetables.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
13g
Fat
61g
Carbs
3g
