Beef Madras

Instructions

1. Prepare the beef
   Pat the beef chunks dry with paper towels and season with salt and pepper. Heat 2 tablespoons of oil in a large heavy-based pot over medium-high heat. Brown the beef in batches until golden on all sides, about 2-3 minutes per batch. Transfer to a plate and set aside.
2. Sauté the aromatics
   Reduce heat to medium and add remaining oil to the same pot. Add onions and sauté for 8-10 minutes until soft and golden. Add minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the spices
   Add Madras curry powder, turmeric, cumin, and coriander to the pot. Stir continuously for 1-2 minutes until spices are toasted and aromatic, being careful not to burn them. Add a splash of water if the spices stick to the bottom.
4. Create the curry base
   Stir in the tomato paste and cook for 1 minute. Add the canned tomatoes, beef stock, tamarind paste, and bay leaves. Return the browned beef to the pot along with any accumulated juices. Stir well to combine all ingredients.
5. Simmer the curry
   Bring the curry to a boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes, stirring occasionally. Remove the lid and continue to simmer for another 15-20 minutes until the beef is tender and the sauce has thickened to your desired consistency.
6. Adjust seasoning
   Taste and adjust seasoning with salt and pepper as needed. For additional heat, you can add a pinch of chili powder or some freshly chopped green chilies. For more tanginess, add a little more tamarind paste or lemon juice.
7. Serve
   Remove bay leaves. Serve hot, garnished with fresh coriander leaves. Traditionally accompanied by basmati rice, naan bread, or both. A side of cooling cucumber raita complements the spiciness of the curry perfectly.