By Rachel
Fiery Beef Madras
7 steps
Prep:10minCook:1h 55min
This is a rich, hot beef curry that's very easy to put together and will go down well with anyone who lies a bit of spice - like us. If you don't fancy beef, you can make the curry with 12 boneless, skinless chicken thighs and use chicken stock instead of beef.
Updated at: Thu, 17 Aug 2023 12:21:50 GMT
Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Glycemic Load
2
Low
Nutrition per serving
Calories278.3 kcal (14%)
Total Fat13.9 g (20%)
Carbs7.7 g (3%)
Sugars2.9 g (3%)
Protein31.8 g (64%)
Sodium804.1 mg (40%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat
Step 2
Preheat oven to 375 F. Place chillies on a board and finely chop 2 of them. Split the other 2 chillies from stalk to tip o one side without opening or removing the seeds. Remove any visible fat from the beef and cut the meat into chunks about 1", if not already cut
Step 3
Heat a large skillet/casserole dish on the stove. Add oil and fry the onion, garlic and chopped chillies over high heat for 1 minute, while stirring. Sprinkle over the curry powder and stir for a few seconds before adding the chopped tomatoes and tomato puree.
Step 4
Cook over medium-high heat for 5 minutes, stirring constnatly util the liquid evaporates and the sauce looks very thick and deep red. Don't let the garlic or spices burn or they'll make the sauce taste bitter.
Step 5
Next, add the beef, whole chillies, sugar and salt and cook for 2 minutes, turning the beef regularly until lightly colored and well coated in the tomato mixture.
Step 6
Pour over the stock and bring to a simmer, stirring. Cover the dish with a lid and carefully transfer to the oven. Cook for 1 1/2 - 1 3/4 hours or until the beef is tender and the sauce has thickened. If sauce is still thin, put on stove and simmer 2 -3 minutes, stirring regularly.
Step 7
Serve with natural yogurt
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
