Madras Beef Curry
Madras Beef Curry could be just the gluten free and dairy free recipe you've been looking for. One serving contains 569 calories, 24g of protein, and 37g of fat. This recipe serves 4. For $1.64 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe is liked by 3 foodies and cooks. It is brought to you by Foodista. If you have canned tomatoes, beef, lemon juice, and a few other ingredients on hand, you can make it. It works best as a main course, and is done in approximately 45 minutes. It is an affordable recipe for fans of Indian food. With a spoonacular score of 62%, this dish is solid. If you like this recipe, you might also like recipes such as Madras Beef Curry, Slow Cooker Madras Beef Curry with Vegetables, and Madras Beef Curry with Vegetables {Crock Pot}.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 teaspoon garam masala
1/2 teaspoon ground cinnamon
2 teaspoons curry powder (mild or hot)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (or more to taste)
1 tablespoon light brown sugar
2 garlic cloves, crushed
2 teaspoons grated ginger
2 tablespoons lemon juice
1/4 cup olive or vegetable oil
1 pound beef thinly sliced
14 1/2 ounces can diced tomatoes
Chopped green onions
Steamed basmati rice
Equipment:
bowl
frying pan
Cooking instruction summary:
Slice the beef thinly (as for a stir fry) and place in a medium bowl. Add all of the other ingredients, except the tomatoes, green onions and rice and combine to coat the meat well. Let sit for 10-15 minutes to flavor the meat. Heat a medium pan with a lid over medium heat. Add the meat and brown well, stirring occasionally. Continue to cook over medium heat until all of the meat juices have evaporated and only oil remains in the bottom of the pan with the meat. Add the tomatoes, stir to combine and lower the heat to medium low. Cover and simmer, stirring occasionally, until the meat is tender and most of the moisture from the tomatoes has been absorbed by the meat, about 30 minutes. If sauce becomes too thick before the beef is tender, add cup water and continue to simmer with the lid on. Taste and adjust the seasoning adding additional salt if needed. Madras curries are often spicy. Additional cayenne pepper may be added at this point if a spicier curry is desired. Serve over steamed basmati rice with chopped green onions on top.
Step by step:
1. Slice the beef thinly (as for a stir fry) and place in a medium bowl.
2. Add all of the other ingredients, except the tomatoes, green onions and rice and combine to coat the meat well.
3. Let sit for 10-15 minutes to flavor the meat.
4. Heat a medium pan with a lid over medium heat.
5. Add the meat and brown well, stirring occasionally. Continue to cook over medium heat until all of the meat juices have evaporated and only oil remains in the bottom of the pan with the meat.
6. Add the tomatoes, stir to combine and lower the heat to medium low. Cover and simmer, stirring occasionally, until the meat is tender and most of the moisture from the tomatoes has been absorbed by the meat, about 30 minutes. If sauce becomes too thick before the beef is tender, add cup water and continue to simmer with the lid on.
7. Taste and adjust the seasoning adding additional salt if needed. Madras curries are often spicy.
8. Additional cayenne pepper may be added at this point if a spicier curry is desired.
9. Serve over steamed basmati rice with chopped green onions on top.
Nutrition Information:
covered percent of daily need
