Beef Madras Curry

    Beef Madras Curry

    3saves
    2hours5min


    1 person made this

    If you can't get freshly grated coconut you can also use dried in this beef curry, but fresh is something special. Serve with lots of rice.

    lucky New South Wales, Australia

    Ingredients
    Serves: 6 

    • 1 cup grated fresh coconut
    • 1 (400g) tin tomatoes
    • 2 tablespoons fresh ginger, grated
    • 2 teaspoons black mustard seeds
    • 1 tablespoon tamarind concentrate
    • 2 tablespoons vegetable oil
    • 2 onions, sliced
    • 6 cloves garlic, crushed
    • 1 tablespoon ground cumin
    • 1 teaspoon turmeric
    • 2 teaspoons ground coriander
    • 2 teaspoons chilli powder
    • 2 teaspoons sweet paprika
    • 10 curry leaves
    • 1 kg stewing beef, diced
    • 1/2 cup water

    Directions
    Preparation:25min  ›  Cook:1hour40min  ›  Ready in:2hours5min 

    1. In a food processor, combine coconut, tomatoes, ginger, mustard seeds and tamarind. Blend to a puree.
    2. Heat oil in a saucepan and cook the onions and garlic until the onions are browned. Add all the spices and cook until fragrant.
    3. Add the curry leaves, beef, water and coconut mixture. Simmer, covered, 1 1/2 hours while stirring occasionally.

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