Beef Madras is a robust, deeply flavored curry that hails from the southern region of India, particularly associated with the city of Chennai (formerly known as Madras). This hearty dish is known for its rich, complex sauce made with a bold blend of spices that includes turmeric, cumin, and coriander, often kicked up a notch with a good dose of fiery red chili. The beef is simmered gently in this fragrant mix until it becomes wonderfully tender. Typically, the curry is finished with a splash of tamarind juice, lending it a characteristic tangy undertone.
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 can (14 oz) diced tomatoes
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon turmeric powder
- 2 teaspoons chili powder (adjust based on heat preference)
- 1 teaspoon garam masala
- 1 cup beef broth
- 1 tablespoon tamarind paste
- Salt to taste
- Fresh cilantro, chopped for garnish
Instructions:
- Heat the oil in a large, heavy-bottomed pan over medium-high heat. Add the beef cubes and brown them on all sides, then remove them from the pan and set aside.
- In the same pan, add the onions and cook until they are golden and soft. Add the garlic and ginger and cook for another minute until fragrant.
- Stir in the tomato paste and cook for a minute before adding the ground coriander, cumin, turmeric, chili powder, and garam masala. Cook the spices for about 2 minutes until they release their aromas.
- Return the beef to the pan and add the diced tomatoes and beef broth. Bring to a boil, then reduce the heat to low and simmer covered for about 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.
- Stir in the tamarind paste and season with salt. Cook for another 10 minutes to blend all the flavors.
- Garnish with fresh cilantro and serve hot with steamed basmati rice, naan, or chapatis.
