Indian Beef Madras Curry Recipe

Name: Indian Beef Madras Curry
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: Serves 1 or more
Ingredients: 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

Embark on a culinary journey with our authentic Indian Beef Madras Curry! This rich and fragrant curry explodes with pungent spices, tantalizing your taste buds with every bite. The tender beef, slow-cooked to perfection, is infused with a complex blend of aromatic spices. Balance the fiery flavors with a dollop of cool yogurt and a milder dish like our Easy Butter Chicken Curry (recipe link here if available) for a truly unforgettable meal. Perfect for a special occasion or a cozy night in!

Prep Time 30 mins

Cook Time 150 mins

Calories 521.7 kcal

Protein 129g

Rating 4.3 (15 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.