Beef Madras Curry

• 1 ½ pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons Madras curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• 2 medium tomatoes, diced
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 1-2 Thai chilies, slit (optional for extra heat)

Steps

1. 1 Heat oil in a large pot over medium-high heat. Add beef and brown on all sides, then remove and set aside.
2. 2 In the same pot, sauté onion until softened, about 5 minutes.
3. 3 Add garlic and ginger, cook for 1 minute.
4. 4 Stir in curry powder, cumin, coriander, and turmeric, cooking for 1 minute to release aromas.
5. 5 Return beef to the pot. Add tomatoes, coconut milk, beef broth, and chilies if using. Bring to a simmer.
6. 6 Cover and cook on low heat for 40 minutes, stirring occasionally, until beef is tender.

Nutrition

Tips

• Adjust the heat by controlling the amount of chilies and curry powder to suit your spice preference.
• For a richer flavor, marinate the beef in curry powder and a bit of yogurt for an hour before cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium heat.

Serving Suggestions

• Serve with steamed basmati rice and a side of cooling cucumber raita.
• Pair with warm naan bread for scooping up every last bit of sauce.

FAQ