Madras Beef Curry

Last week I was looking through my old cook book of curries from around the world. One of the beef recipes caught my eye. It is called Madras beef curry made with chunky potatoes and peas. This curry sounded very delicious, easy, and simple as it uses ready-made curry paste. I thought I can make some since I had some madras curry powder on hand.

I found the curry powder container but there was not much in it so I decided to make the curry powder myself. I looked at the ingredients on the container and pretty much eye balled the amount. I put the recipe for the curry powder down below in case you want to make it from scratch like I did.

Madras curry originated in the south of India in the area of the modern city of Madras. Madras curry or sauce is supposed to be fairly hot. My version is milder as I didn’t use too much chili powder in mine. If you like your curry a bit spicy, you can add another teaspoon of red chili powder when you are frying the Madras curry powder in the cooking steps.

There are many different version of Madras curry in cook books, restaurants, or even in households. You can make this curry vegetarian, seafood or any types of meat but the beef is the classic.

This wonderful Madras curry dinner is full of fragrant spices and tender pieces of beef and potatoes! I hope you try it!

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Ingredients

Madras curry powder

  • 4 tbsp. coriander powder
  • 4 tbsp. cumin powder
  • 1/2 tbsp. each mustard, fennel, cinnamon, nutmeg, clove, fenugreek, and star anise powder
  • 1 tbsp. each black pepper, cardamom, turmeric, ginger, chili powder, and garlic powder

Beef curry

  • 1/3 cup oil
  • 2 cinnamon leaves (you can fine these in an Indian grocery store or online)
  • 1 cup yellow onion, coarsely chopped in a food processor
  • 2 tbsp. each ginger and garlic paste
  • 5 tbsp. Madras curry powder
  • 2 1/2 tsp. salt
  • 2 tbsp. water
  • 2 1/2 lbs. beef top round London broil, cut into 1- inch pieces
  • 1 14.5 oz. can diced tomatoes
  • 2 cups water
  • 5 medium sized Yukon gold potatoes, or 4 cup cut into 1 1/2-inch pieces
  • 1 cup frozen peas, thawed
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Instructions

Madras curry powder

Mix all curry powder ingredients together in a bowl. Transfer the spices to an air-tight container and set aside. This makes about 1 cup of spice, you will only need 5 tbsp. for this recipe. You can keep the rest sealed well for other use. I will be using this spice recipe in future blog posts!

Beef curry

Heat a large heavy bottom sauce pan over medium heat. Add oil. When the oil is hot, add chopped onions and cook for 4-5 minutes, stirring often. Add ginger, garlic, then cook, stirring for 3-4 minutes or until the onions are lightly golden brown. Make sure not to burn the onions. Adjust the heat to low if you need to.

Add the curry power, cook for 30 seconds, then add 2 tbsp. of water. Cook for 2 minutes while stirring often, until fragrant.

Add the meat and stir constantly for 5 minutes or until the meat is well coated with the spice.

Add the canned tomatoes and 2 cups of water, then stir well. Turn down the heat to low and cover. Cook for 80 minutes and don’t forget to check and stir in between.

Add the potatoes and cook for another 40 minutes, or until the potatoes and beef are tender. Then, add the peas and cook for a minute or two.

Check for seasoning. Serve the curry with rice, grilled naan, or roti.

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Serves 6-8

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!

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Mardras Beef Curry – Directions Only

Serves 6-8

Cooking time: 2 to 2 1/2 hours

Madras curry powder

  • 4 tbsp. coriander powder
  • 4 tbsp. cumin powder
  • 1/2 tbsp. each mustard, fennel, cinnamon, nutmeg, clove, fenugreek, and star anise powder
  • 1 tbsp. each black pepper, cardamom, turmeric, ginger, chili powder, and garlic powder

Beef curry

  • 1/3 cup oil
  • 2 cinnamon leaves (you can fine these in an Indian grocery store or online)
  • 1 cup yellow onion, coarsely chopped in a food processor
  • 2 tbsp. each ginger and garlic paste
  • 5 tbsp. Madras curry powder
  • 2 1/2 tsp. salt
  • 2 tbsp. water
  • 2 1/2 lbs. beef top round London broil, cut into 1-1/4 inch pieces
  • 1 14.5 oz. can diced tomatoes
  • 2 cups water
  • 5 medium sized Yukon gold potatoes, or 4 cup cut into 1 1/2-inch pieces
  • 1 cup frozen peas, thawed

Madras curry powder

Mix all curry powder ingredients together in a bowl. Transfer the spices to an air-tight container and set aside. This makes about 1 cup of spice, you will only need 5 tbsp. for this recipe. You can keep the rest sealed well for other use. I will be using this spice recipe in future blog posts!

Beef curry

Heat a large heavy bottom sauce pan over medium heat. Add oil. When the oil is hot, add chopped onions and cook for 4-5 minutes, stirring often. Add ginger, garlic, then cook, stirring for 3-4 minutes or until the onions are lightly golden brown. Make sure not to burn the onions. Adjust the heat to low if you need to.

Add the curry power, cook for 30 seconds, then add 2 tbsp. of water. Cook for 2 minutes while stirring often, until fragrant.

Add the meat and stir constantly for 5 minutes or until the meat is well coated with the spice.

Add the canned tomatoes and 2 cups of water, then stir well. Turn down the heat to low and cover. Cook for 80 minutes and don’t forget to check and stir in between.

Add the potatoes and cook for another 40 minutes, or until the potatoes and beef are tender. Then, add the peas and cook for a minute or two.

Check for seasoning. Serve the curry with rice, grilled naan, or roti.

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