Ingredients

Scale

For the Madras Spice Mix:

2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon paprika
2 teaspoons red chili powder (adjust to taste)
1 teaspoon garam masala

For the Curry:

2 tablespoons oil (vegetable or mustard oil)
1 large onion, finely chopped
4 cloves garlic, minced
1-inch piece of ginger, grated
2 dried red chilies (optional, for extra heat)
1.5 lbs (700g) beef chuck or stewing beef, cut into bite-sized pieces
1 large tomato, pureed
1 tablespoon tomato paste
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 cup beef broth or water
1 tablespoon white vinegar or lemon juice
1 teaspoon sugar (optional, balances acidity)
2 tablespoons chopped fresh cilantro (for garnish)

Instructions

Step 1: Prepare the Madras Spice Mix

In a small bowl, combine ground coriander, cumin, turmeric, paprika, red chili powder, and garam masala. Mix well and set aside. This will be the base of your Madras spice blend, ensuring deep and complex flavors.

Step 2: Sauté the Aromatics

Heat 2 tablespoons of oil in a large, deep pan over medium heat. Add chopped onions and cook for about 10 minutes, stirring occasionally until they become golden brown. This step is crucial, as well-caramelized onions create a rich foundation for the curry.

Next, add the minced garlic, grated ginger, and dried red chilies (if using). Stir continuously for about 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Step 3: Brown the Beef

Increase the heat to medium-high and add the beef pieces to the pan. Sear them for about 5-7 minutes, ensuring they get a nice brown crust. This step helps lock in the juices and enhances the overall depth of flavor.

Step 4: Add the Spice Blend

Sprinkle the prepared Madras spice mix over the beef, stirring well to coat everything evenly. Allow the spices to toast for about 30 seconds, which helps release their essential oils and deepen the flavor.

Step 5: Create the Sauce

Add the pureed tomato, tomato paste, salt, black pepper, and vinegar to the pan. Stir everything together and let it cook for about 5 minutes, allowing the tomatoes to break down and meld with the spices.

Step 6: Simmer the Curry

Pour in 1 cup of beef broth or water, bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the curry simmer gently for 60-75 minutes, stirring occasionally. This slow-cooking process allows the beef to become incredibly tender and soak up all the rich flavors.

Step 7: Adjust the Flavor

Once the beef is tender, taste the curry and adjust seasoning if needed. If the sauce is too thick, you can add a little more broth or water. If it’s too tangy, a pinch of sugar helps balance the acidity.

Step 8: Garnish and Serve

Turn off the heat and sprinkle fresh chopped cilantro over the top. Serve hot with steamed basmati rice or warm naan for the ultimate comfort meal.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes

Nutrition

Calories: 480
Sugar: 6g
Fat: 30g
Carbohydrates: 15g
Fiber: 4g
Protein: 40g