Beef Madras

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 -2 dried red chili, chopped (the more seeds you use, the hotter the curry)
• 2 teaspoons ground coriander
• 2 teaspoons ground turmeric
• 1 teaspoon black mustard seeds
• 1/2 teaspoon ground ginger
• 1/4 teaspoon fresh ground black pepper
• 1 1/4 cups coconut cream
• 4 tablespoons ghee or 4 tablespoons vegetable oil
• 2 onions, chopped
• 3 garlic cloves, chopped
• 1 lb beef, trimmed and cut into 2-inch cubes
• 1 cup beef stock
• fresh lemon juice
• kosher salt
• pappadams, to serve (indian bread)

Recipe

• 1 in a bowl, combine chopped chiles (including any seeds), coriander, turmeric, mustard seeds, ginger, pepper, and just enough coconut cream to make a thin paste.
• 2 in a large skillet, melt ghee (or add vegetable oil), over medium high heat; add onions and garlic, and cook, stirring frequently, until onions are golden brown, about 5 to 8 minutes; add spice paste and stir until aromatic, about 2 minutes.
• 3 add meat and stock and bring to a boil, reduce heat to low, cover, and simmer until meat is tender, about 1 1/2 hours (if mixture gets too dry and meat tries to stick to the bottom, stir in additional water or stock).
• 4 uncover, stir in remaining coconut cream and lemon juice; season with salt.
• 5 simmer, stirring occasionally, until sauce reduces slightly; serve with pappadams.