If you love the rich warm flavors of India, then you are sure to appreciate this beef curry in red Madras sauce. It's a unique and savory meal that fits into any menu plan. A homemade red Madras sauce is tantalizing to your taste buds and sure to have you going back for more.
Beef Curry In Red Madras Sauce
The chuck steak used in this beef curry recipe boasts a bold beefy flavor that pairs perfectly with the warming spices of the sauce. The addition of tomato paste and beef stock adds even more richness that really ties the flavors together.
Do you love the flavor of curry but want something a little lighter? Check out this easy paleo chicken curry recipe too!
Ingredients
Serves: 4 Prep Time: 15 min Cook Time: 1 hr 30 min
- 2 lbs chuck steak
- 2 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 2 cloves garlic
- 2 ½ tablespoon lemon juice
- 2 tablespoon tomato paste
- 1 cup beef stock
- 4 tablespoon Cooking fat
- Fresh ginger
- Salt and pepper
How to Make Beef Curry In Red Madras Sauce
Prepare the sauce by starting with the spices. In a bowl, mix together the coriander, cumin, turmeric, chili powder, garlic, and lemon juice. Add salt and pepper, and mix to form a thick paste.
Then, melt the cooking fat in a deep skillet or Dutch oven. Brown the cubed beef then remove and set it aside.
Add the paste to the pan, and cook for 1 minute until fragrant. Add the beef back to the pan and stir to coat. Then, add in the beef broth and tomato sauce. Bring the mixture to a simmer over medium heat.
Let this simmer, covered, for 1 hour and 25 minutes, or until the beef is tender. If the sauce is thin, let it simmer for 15 minutes uncovered before serving to thicken the sauce.
More Curry Recipes
Turn your menu into an international delight with one of these delicious paleo curry recipes below!
- Eggplant Mushroom Curry Recipe
- Chicken Coconut Curry Drumsticks Recipe
- Easy Fish Curry Recipe
- Thai Beef Curry Recipe
- Fish Curry With Bananas Recipe
- Chicken Curry With Coconut Milk Recipe
📖 Recipe
Beef Curry with Red Madras Sauce
Ingredients
- 2 lbs chuck steak cut into 1-inch cubes
- 2 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon chilli powder
- 2 cloves garlic minced
- 2 ½ tablespoon lemon juice
- 2 tablespoon tomato paste
- 1 cup beef stock
- 4 tablespoon cooking fat
- Sea salt and freshly ground black pepper to taste
- 1- inch piece of fresh ginger minced
Instructions
- Make Madras paste by combining the cumin, coriander, turmeric, chili powder, garlic, ginger, salt, pepper, and lemon juice in a bowl.2 tablespoon ground coriander, 1 tablespoon ground cumin, 1 teaspoon turmeric, 1 teaspoon chilli powder, 2 cloves garlic, 2 ½ tablespoon lemon juice, Sea salt and freshly ground black pepper, 1- inch piece of fresh ginger
- Melt cooking fat over medium-high heat and brown the beef for 2 to 3 minutes. Remove the beef and set aside.4 tablespoon cooking fat, 2 lbs chuck steak
- Into the same pan, add the Madras paste and cook for 1 minute over medium heat. Add the beef back to the pan to coat with the paste.
- Then, stir in the broth and bring the mixture to a simmer. Simmer for 1 hour 25 minutes, or until the beef is tender.1 cup beef stock, 2 tablespoon tomato paste
- Uncover and cook for another 15 minutes to reduce liquid to desired consistency.
Notes
- Use stew meat for this recipe if available.
- Substitute beef for cubed venison for an earthier flavor.
- Store for up to 4 days in the refrigerator or up to 3 months in the freezer.
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