Beef in Madras Curry with Potatoes
6 servings
80 minutes
Beef in Madras curry with potatoes is a dish filled with warmth and depth of flavors. Madras curry, originating from southern India, adds brightness, spiciness, and rich seasoning to the meat, creating a true gastronomic celebration. Slow-cooking the beef in aromatic broth makes it tender and juicy, while the addition of young potatoes gives the dish richness and texture balance. Light notes of garlic, ginger, and caramelized onions enrich the flavor, turning each bite into a harmony of spices and softness. This dish pairs perfectly with jasmine rice that highlights its spicy soul. Ideal for cozy dinners or an impressive treat for guests—it reveals the culture and richness of Indian cuisine in an author's rendition.
1
Preheat the oven to 180 degrees.
2
Heat oil in a large ovenproof pot and sauté finely chopped onion over medium heat for 4-5 minutes. Add garlic and ginger, stir, and simmer for 5 minutes.
- Onion: 2 heads
- Vegetable oil: 1 tablespoon
- Garlic: 3 cloves
- Grated ginger: 1 tablespoon
3
Add curry paste and simmer for another 2 minutes. Increase the heat and add meat cut into small cubes. Fry for 2-3 minutes, stirring constantly. Add broth and mix well.
- Madras curry paste: 4 tablespoons
- Beef: 1 kg
- Beef stock: 250 ml
4
Cover with a lid and place in the oven for 50 minutes, stirring 2-3 times during this time. If necessary, add a little water. Reduce the temperature to 160 degrees and add chopped unpeeled potatoes, cooking for 30-40 minutes.
- New potatoes: 6 pieces
5
Serve it with jasmine rice.
