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