Best 3 Beef Madras Madhur Jaffrey Recipes

**Beef Madras: Aromatic Indian Curry with a Kick**

Indulge in the enticing flavors of Beef Madras, a delectable Indian curry that tantalizes the taste buds with its harmonious blend of aromatic spices and tender beef. This classic dish, originating from the vibrant city of Madras (now Chennai), is a symphony of flavors that will transport you to the bustling streets of India. Get ready to embark on a culinary journey as we present two enticing recipes for Beef Madras: the traditional version and a simplified option for those short on time. Whether you're a seasoned home cook or just starting your culinary adventures, these recipes will guide you in creating an unforgettable Beef Madras experience.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF BAKED WITH YOGHURT AND BLACK PEPPER

Beef Baked with Yoghurt and Black Pepper image

This warming baked beef curry recipe from Madhur Jaffrey is a real crowd-pleaser. Perfect served with chapatis or pullao rice on a cold winter's night.

Provided by Madhur Jaffrey

Categories Dinner, Main Course

Number Of Ingredients 1

Ingredients

Beef

Steps:

Preheat the oven to 180°C/350°F/gas 4. Put the oil in a wide, flameproof casserole and set over medium-high heat. When the oil is hot, put in as many meat pieces as the pan will hold easily in a single layer. Brown the meat pieces on all sides and set them aside in a deep plate. Brown all the meat this way Add the onions and garlic to the pan and reduce the heat to medium. Stir-fry for about 10 minutes or until browned. Add the browned meat and any juices. Also add the ginger, cayenne, paprika, salt and black pepper and stir for a minute. Add the yoghurt to the pan and bring to a simmer. Cover tightly with foil and then with a lid, and bake for 1½ hours. If the meat is not tender after this time, pour in 150ml pint) boiling water, cover tightly and bake for a further 20-30 minutes or until the meat is tender. Stir gently before serving. You could also make this dish with stewing lamb from the shoulder.

MADHUR JAFFREY'S PRAWN (SHRIMP) CURRY

Madhur Jaffrey's Prawn (Shrimp) Curry image

A simple prawn curry, not too hot. Lovely served atop steamed basmati rice with a side of cucumber raita. May use scallops or other seafood in place of the prawns. Recipe adapted from Madhur Joffrey.

Provided by BecR2400

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon cayenne pepper
1 tablespoon bright red paprika (noble-sweet)
1/2 teaspoon ground turmeric
4 garlic cloves, peeled and crushed
1 inch piece fresh gingerroot, peeled and finely grated
1 tablespoon ground coriander (or 2 tablespoons coriander seeds)
1/2 teaspoon ground cumin (or 1 teaspoon cumin seeds)
14 1/2 ounces coconut milk, well stirred (may use a smaller 6.5 ounce can)
3 pieces kokum (or 1 tablespoon tamarind paste)
1 lb peeled and deveined medium-sized uncooked prawns (shrimp)
salt and pepper

Steps:

In a large saucepan, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.
Bring the spice mixture to a simmer over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and is reduced somewhat.
Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.
Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Add salt and pepper to taste.
Serve while hot.

Nutrition Facts : Calories 480.3, Fat 19.3, SaturatedFat 16.8, Cholesterol 142.9, Sodium 683.3, Carbohydrate 61.3, Fiber 1.6, Sugar 55.5, Protein 17.4

INDIAN BEEF MADRAS CURRY

Indian Beef Madras Curry image

A very authentic curry for the Indian food lover - rich and pungent will get your taste buds tingling for more! serve with natural yogurt and a mild chicken curry such as easy butter chicken curry to balance flavors.

Provided by Lil Ms Tropical

Categories Curries

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 kg stewing beef
2 onions, chopped
1 tablespoon ginger
1 tablespoon garlic
16 ounces crushed tomatoes
2 tablespoons tomato puree
1 cup beef stock
1/2 cup red lentil
1 teaspoon ground turmeric
2 red chili peppers, chopped
1 teaspoon garam masala
1 teaspoon cumin seed
1 teaspoon mustard seeds
1 tablespoon oil or 1 tablespoon ghee
1/2 cup chopped fresh cilantro

Steps:

Fry the aromatics, spices, garlic, ginger and onions together.
Add beef and cook briefly on all sides.
Add rest ingredients except cilantro/coriander.
Bring to the boil in pressure cooker for 2 minutes on high and then on low for 20 minutes.
If using oven place in dutch oven for 2 1/2 hours or until beef is tender.
Add chopped coriander and stir through.
If too wet add more tomato paste - if too dry add more beef stock.

Tips:

Use good quality beef: Choose a tender cut of beef, such as sirloin or flank steak. It should be cut against the grain for maximum tenderness.
Marinate the beef: Marinating the beef in a mixture of yogurt, spices, and herbs will help to tenderize it and infuse it with flavor.
Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the beef from sticking to the bottom of the pot.
Cook the beef over medium heat: Cooking the beef over medium heat will help to prevent it from becoming tough.
Simmer the beef for at least 1 hour: Simmering the beef for at least 1 hour will help to tenderize it and allow the flavors to develop.
Serve with rice or naan: Beef madras is traditionally served with rice or naan. You can also serve it with other sides, such as raita or papadums.

Conclusion:

Beef madras is a delicious and flavorful dish that is sure to please everyone at your table. It is a relatively easy dish to make, and it can be tailored to your own taste preferences. Whether you like it mild or spicy, beef madras is a great choice for a weeknight meal or a special occasion.