Dr. Moffat's Beef Madras
Ingredients
- Diced beef – 500 gms
- Fresh coconut – 1 cup grated
- Ginger – 1 tbsp grated
- Onion – 2 large sliced finely
- Tamarind concentrate – 1 tbsp
- Cumin powder – 1 tsp
- Coriander powder – 2 tsp
- Smoked paprika if not, use kashmiri chilli powder – 2 tsp
- Tomatoes – 2 ripe diced
- Mustard seeds – 1 tsp
- Vegetable oil – 2 tbsp
- Garlic – 3 cloves crushed
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp
- Curry leaves – a big handful
- Salt to season
Instructions
- Blend coconut, tomatoes, ginger, mustard seeds and tamarind into a paste.
- Heat oil in a large heavy bottomed vessel and sauté the onions and garlic till light brown.
- Add the spices and cook till the rawness goes and oil clears.
- Add curry leaves, beef, coconut mixture and enough water to cook the beef.
- Close the lid and cook for 1 to 1 ½ hours till the beef becomes tender and juicy. Stir occasionally and check for water content. The final dish must have a thick gravy consistency.
Notes
You can prepare this dish in a pressure cooker also. Carry out steps 1-4 in a PC, close the lid and cook for 4-5 whistles or more till the beef is tender. Add only 1 cup water if cooking in a PC.