Beef Madras


1-2 dried red chilies
2 tsp ground coriander
2 tsp ground turmeric
1 tsp black mustard seeds
1/2 tsp ground ginger
1/4 tsp ground pepper
5 oz creamed coconut, grated and dissolved in 1-1/4 cups boiling water
4 tbsp ghee or vegetable or peanut oil
2 onions, chopped
3 large garlic cloves, chopped
1 lb 9 oz lean chuck steak, trimmed and cut into 2-inch cubes
generous 1 cup beef stock
1 tbsp lemon juice salt
fresh cilantro sprigs, to garnish


  1. Depending on how hot you want this dish to be, chop the chilies with or without any seeds. (The more seeds you include, the hotter the dish will be.) Put the chopped chili and any seeds in a small bowl with the coriander, turmeric, mustard seeds, ginger, and pepper and stir in a little of the coconut mixture to make a thin paste.
  2. Melt the ghee in a flameproof casserole or large skillet with a tight-fitting lid over medium-high heat. Add the onions and garlic and cook for 5-8 minutes, stirring frequently, until the onions are golden brown.
  3. Add the spice paste and stir-fry for 2 minutes, or until you can smell the aromas.
  4. Add the beef and stock and bring to a boil. Reduce the heat to its lowest level, cover, and simmer for 90 minutes, or until the beef is tender. Check occasionally that the meat isn’t catching on the bottom of the pan and stir in a little extra water or stock, if necessary.
  5. Uncover the pan and stir in the remaining coconut mixture with the lemon juice and salt to taste. Bring to a boil, stirring, then reduce the heat and simmer, still uncovered, until the sauce reduces slightly. Garnish with cilantro sprigs and serve.

Makes 4 to 6 servings.

Source: Curries

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