How To make Madras Meat Curry
1 1/2 lb Beef round steak
2 tb Vegetable oil
1 lg Onion, finely sliced
4 Whole cloves
4 Green cardamom pods, bruised
3 Green chiles, seeded, finely
-chopped 2 Dry red chiles, seeded,
-crushed 1 Inch piece fresh gingerroot,
-grated 2 Garlic cloves, crushed
2 ts Ground coriander
2 ts Ground turmeric
1/4 c Water
1/4 c Tamarind nectar, see note
-below Salt to taste Lettuce leaves to garnish Cut beef into 1-ich cubes. Heat oil in a large heavy saucepan, add beef and cook until browned all over. Remove with a slotted spoon and set aside. Add onion, cloves and cardamom to pan; cook, stirring, about 8 minutes, until onion is soft and golden brown. Stir in chiles, gingerroot, garlice, corinder and turmeric; cook 2 minutes. Return beef to pan, add water and cover. Simmer 1 hour. Stir in tamarind nectar and salt; simmer another 20 to 30 minutes, until beef is tender. Serve, garnished with lettuce leaves. Serves 4. Note: Tamarind nectar: Soak a walnut-sized piece of tamarind paste in one cup boiling water about 20 minutes, then squeeze in cheesecloth to extract liquid; discard pulp. Store in refrigerator up to 1 week. Tamarind nectar is also available commercially. From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser]
How To make Madras Meat Curry's Videos
Authentic Beef Madras | Chennai Recipe - Steven Heap
An authentically cooked Beef Madras/Chennai.
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BLENDED SPICES
Instant Onion Bhaji Mix (480g)
British Indian Restaurant MIX POWDER (350g)
Bassa Kashmiri Spice Mix (90g) -
Za’atar Spice Mix (100g)
Ras El Hanout Morrocan Spice (75g)
Chennai (Madras) Masala (90g)
Chennai (Madras) Masala (440g)
Tikka / Tandoor Masala (90g)
Tikka / Tandoori Masala (440g)
Garam Masala (90g)
Garam Masala (440g)
Masala Supreme (90g)
Masala Supreme (440g)
Kitchen King Masala Powder (100g)
‘Knorr’ All Purpose Seasoning Powder (90g)
Mild Madras Curry Powder (90g)
Panch Phoran / Bengali 5 Spice (90g) -
Sumac Powder (75g)
Shawarma Spice Mix (75g)
Harissa Tunisian Spice Mix Powder (75g)
INDIAN COOKBOOK: ‘A Culinary Passage Through India’ by Steven Heap
POWDERED SPICES
Garlic Powder (80g)
Ginger Powder (80g)
Tej Patta / Cinnaman Leaves (10g)
Ajwain / Carom Seed (90g)
Kasuri Methi / Dried Fenugreek Leaves (90g)
WHOLE SPICES
Black Cardamom (80g)
Whole Black Pepper Corns (80g)
Whole Green Cardamom (50g)
Whole Cloves (80g)
Cassia Bark / Cinnamon Stick (80g)
Black Seed / Kalongi / Nigella (80g)
Coriander Seed (90g)
Cumin Seed (90g)
Fennel Seed (90g)
Bay Leaves
Black Mustard Seed (90g)
Star Anise (80g)
Whole Dried Red Kashmiri Chilli (30g)
POWDERED SPICES
Hot Chilli Powder (90g)
Kashmiri Chilli Powder (90g)
Paprika (90g)
Turmeric Powder (90g)
Cumin Powder (90g)
Coriander Powder (90g)
INGREDIENTS
beef - 400g
- Marinade
hung/strained yogurt - 100ml
ginger garlic paste - 3 tbsp
Salt - to taste
turmeric - 1 tsp
- Making the Spice Mix
coriander seed - 1 tsp
cumin seed - 1/2 tsp
black cardamon - 2
green cardamon - 6
cloves - 6
black pepper - 1/3 tsp
mustard seed - 1/3 tsp
fresh curry leaves - 15
coconut cream powder - 1 tbsp
dried red chilli - 5
fenugreek seed - 1/3 tsp
- Making the Gravy
ghee - as required
onion - 2
fresh tomatoes - 3 (blended
dried red chilli - 1 (burnt
green chilli - 3
salt - to taste
- Takda/seasoned Oil
ghee - 1 tbsp
black mustard - 1/2 tsp
dried red chilli - 2
fresh curry leaves - 10
How to Make Beef Madras | British Indian Restaurant | BIR at Home | Beef Curry | Tutorial
#beef #madras #curry #classiccurry #easyrecipe #chefnaz_lifeisspice
Chef Naz's take on a classic Beef Madras, a favourite in the UK and beyond. Lots of warming flavours that will take you on a rollercaoster ride of taste. The beef is cooked in a pressure cooker to achieve tenderness without the long cooking time..
This recipe is a 3 stage process, make the paste, pre -cook the beef and then put the curry together
An amazing and tasty dish that easy to make at home..
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Beef Madras Ingredients:
Stage 1
Curry paste:
• 2 to 3 medium size onion cut into chunks
• 8 cloves garlic
• 3 inches ginger – chopped into 3 to 4 pieces
• 3-4 green chillies - whole
• 1 fresh red chill if available
• 4 -5 dried red chillies
• Whole spices – 2/3 teaspoon of black pepper, 4-5 cloves, teaspoon of cumin, 2 inches of cassia (or cinnamon), ½ teaspoon black mustard seeds, 2/3 teaspoon onion seed (nigella/kalonji), 2 cloves, 1 Indian bay leaf (tejpatta), 2 cardamom
• Big pinch of chopped coriander leaves
• Powder spices: 2 x teaspoon turmeric, 2/3 teaspoon of red chilli, 1 teaspoon paprika, 1 x teaspoon cumin, 1 x teaspoon coriander, ½ x teaspoon garam masala
• 1 x teaspoon of tamarind pulped
• 1 teaspoon of sea salt
• 75ml of vegetable oil
Stage 2
Pre-cooking the beef:
Works best with a pressure cooker
Ingredients:
• 800g-1k Beef Cubed (I used top rump joint)
• 1 small onion cut into 8
• 3 cloves garlic, 1 inch of ginger, 2 Indian bay leaves, pinch of fresh chopped coriander and a big pinch of salt
Stage 3
Making the curry
Ingredients:
• 75ml vegetable oil (you can always skim off the oil at the end)
• 250/300ml of tomato passata or crushed tin tomato (two tins) – you can use fresh tomato but they must be very ripe – approximately 4 to 5. I prefer passata as its easy to use and great store cupboard ingredient
• 1 Table spoon of lemon or lime juice
• Salt to taste
• Fresh chopped coriander to garnish
Lamb Madras Curry
My Lamb Madras curry is an ode to the Bangladeshi British Indian restaurants of the 1980's... Featuring a spicy sauce made from freshly toasted spices and using coconut milk rather than yoghurt to temper the spicy burn!
For full instructions visit:
Easy Beef Curry Recipe | How to make Beef Curry Recipe in Pressure Cooker | Beef Recipes
#flavoursbyAR #beefrecipes
Easy Beef Curry Recipe
Beef Recipes
Beef Curry in Pressure Cooker
Try out this simple and easy Beef Curry Recipe in a Pressure Cooker and impress your family.
Detailed Recipe -
#beef
Ingredients for Beef Curry
Beef (Boneless) - 500 grams
Onions - 2 sliced
Ginger-garlic paste 2 tbsp
Red Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Meat Masala - 2 tsp
Yogurt - 1/4 cup
Water - 1 cup
Salt to taste
Oil - 3 tbsp
Coriander leaves for garnish
Ps: Check salt quantity in the Meat masala before adding salt to the curry. Adjust accordingly.
Watch Mutton Curry Recipe -
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How to cook Beef madras,beef,beef madras curry,beef madras recipe, Indian recipe, restaurant style
How to cook Beef madras , beef,beef madras curry,beef madras recipe, Indian recipe, restaurant style
Beef Madras ,
Ingredients
1 Step
1 kg beef meat
4x medium size onions (500g in total weight}
1½ cup oil
2Tsp salt
4 Cardamon pods
2x sticks of Cinnamon
4x Bay leaves
2 Heap Tbs of Garlic & Ginger paste
2 Tomato
5 green chilly
½ red pepper
10 stems of fresh coriander
2 Step
1½ Tsp Turmeric
2 Tsp Kashmir red chili powder
1 Tsp Paprika
1½ Tsp coriander Powder
1½ Tsp Cumin Powder
1 Heap Tsp of Meith Leaves
3Tbs of lemon
3 steps
Add
water
Recipe by Chef Din
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Mutton Madras || The best curry || Authentic curry
Mutton Madras || The best curry || Authentic curry