Beef Madras

Ingredients

• 6 whole dried red chilies, stemmed and seeded
• 1.5 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• ½ teaspoon fenugreek seeds
• 6 whole garlic cloves
• 1.5 tablespoons ginger, peeled
• ½ cup unsweetened coconut milk
• 1.5 pounds beef chuck or stewing beef, cut into 1.5-inch cubes
• 3 tablespoons olive oil
• 2 medium onions, sliced lengthwise into thin half-moons
• 1 cup coconut milk
• ¾ cup water
• 1 teaspoon salt
• ¼ cup fresh cilantro, chopped

Instructions

1. 1

   Place a medium skillet over medium heat. Once it is hot to touch, add the coriander seeds, cumin seeds, and fenugreek seeds, stirring continuously for 90 seconds until they become fragrant and slightly darken—do not let them burn, or they will taste bitter.

2. 2

   Pour the toasted seeds onto a small plate and let cool for 1 minute, then transfer to a spice grinder or mortar and crush into a coarse powder about the texture of breadcrumbs.

3. 3

   Place the dried chilies into a small bowl and pour 0.5 cup of hot (not boiling) water over them; let soak for 5 minutes until they are soft and pliable, like wet leather.

4. 4

   Drain the chilies, discarding the soaking water. Place them into a blender or food processor along with the toasted spice powder, 6 garlic cloves, 1.5 tablespoons of peeled ginger, and 0.5 cup of coconut milk.

5. 5

   Blend on high speed for 1 minute until completely smooth and the color is uniform deep brown-red; if the mixture is too thick to blend, add 1 tablespoon more water at a time until it flows freely but remains paste-like.

6. 6

   Place a large heavy-bottomed pot or Dutch oven over medium-high heat and add 3 tablespoons of olive oil. When the oil shimmers and slides quickly across the pan, about 90 seconds, it is ready.

7. 7

   Working in two batches to avoid crowding, add the 1.5 pounds of beef cubes in a single layer and let them sit undisturbed for 4 minutes until the bottom is deep golden brown, then stir and cook for 1 more minute. Transfer to a plate and repeat with the remaining beef.

8. 8

   Return the pot to medium heat, add the 2 medium sliced onions, and stir constantly for 3 minutes until they turn translucent and begin to caramelize at the edges, releasing their sweetness.

9. 9

   Pour the spice paste into the pot with the onions and stir constantly for 2 minutes until it darkens slightly and becomes very fragrant, coating all the onions evenly—this blooms the spices and deepen their flavors.

10. 10

    Return all the browned beef to the pot, then add 1 cup of coconut milk and 0.75 cup of water, stirring to combine. Season with 1 teaspoon of salt.

11. 11

    Bring the curry to a simmer over medium-high heat—you will see large bubbles breaking the surface every few seconds. Once simmering, reduce the heat to medium-low and cover with a lid, leaving a small gap for steam to escape.

12. 12

    Simmer uncovered for 25 minutes, stirring occasionally every 5 minutes, until the beef is completely tender when pierced with a fork and the sauce has thickened slightly, coating the beef in a rich glaze.

13. 13

    Taste and adjust salt if needed. Scatter the 0.25 cup of fresh chopped cilantro over the top just before serving.

Tools you’ll need

• medium skillet
• small plate
• spice grinder or mortar and pestle
• small bowl
• blender or food processor
• large heavy-bottomed pot or Dutch oven (at least 5-quart capacity)
• wooden spoon
• lid for pot
• fork for testing tenderness

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