Topic: Beef Madras from Scratch

[topconker]

We have friends coming over next weekend for a curry night, and I've decided to do a chicken and beef madras from scratch rather than BIR style.
I'm sorted with the chicken version thanks to Mikes recipe but wonder if anyone has a good beef madras from scratch recipe I could use?
Thanks for any help,
TC

[chewytikka]

We have friends coming over next weekend for a curry night, and I've decided to do a chicken and beef madras from scratch rather than BIR style.
I'm sorted with the chicken version thanks to Mikes recipe but wonder if anyone has a good beef madras from scratch recipe I could use?
Thanks for any help,
TC

Hi TC
Just wondering what exactly do you mean by good Beef Madras from scratch, rather than BIR style, are you talking about a large quantity "Handi" Madras or a single portion Madras made without any base sauce?
cheers Chewy

[topconker]

Hi Chewy,
Yes, I'm looking to produce a batch for say 8 people rather than single BIR portions, can you help?
TC

[emin-j]

We have friends coming over next weekend for a curry night, and I've decided to do a chicken and beef madras from scratch rather than BIR style.
I'm sorted with the chicken version thanks to Mikes recipe but wonder if anyone has a good beef madras from scratch recipe I could use?
Thanks for any help,
TC

Just use the same Recipe but swap the Chicken for Beef or Lamb, I use a variation of this Recipe but have started adding ground Coriander and Cumin,just add your Chili powder to taste plus a squirt of Lemon dressing and you will be sorted.

[chewytikka]

Hi Chewy,
Yes, I'm looking to produce a batch for say 8 people rather than single BIR portions, can you help?
TC

Hi TC
I think the best way to do this is to make a wet masala paste out of whole garam spices, fresh G&G, lemon juice and red wine. Marinate the beef in this paste for a few hours before you start!

Then take your pan and add oil, add 2 or 3 onions, chopped small and fry till golden, stir in G&G and mixed powder, then add the beef and all the marinade, stir fry for 5min, then add some water, put a lid on and cook on a low flame until the beef is tender and the oil separates and the onion has melted into the sauce. At a guess 45mins


For the wet Masala paste
6 large dried red chillis or Kashmiri Chilli powder
4 green cardamoms
3 cloves
Small piece of cinnamon
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp black peppercorns
I tbsp G&G paste
I tbsp tomato puree
2 tbsps lemon juice
1 glass of red wine
Soak these for half an hour before you blend them.


Cheers Chewy

[Peripatetic Phil]

Chewy -- When you write :

Soak these for half an hour before you blend them.

Presumably by "soak" you mean mix everything together in a bowl (solids, liquids and pastes) and then just leave them for 30 mins before blending ?

And when you write :

1/2 tsp mustard seeds

would you have a recommendation for which colour mustard seeds ?  I ask because I have black, brown & yellow, and wouldn't know which would work best in this recipe.

** Phil.

[topconker]

Thanks Chewy,
That looks great, would be OK to put it a slo cooker?
Cheers,
TC

[chewytikka]

Thanks Chewy,
That looks great, would be OK to put it a slo cooker?
Cheers,
TC

Hi TC
Slo cooker's a good idea, but I would still probably stir fry everything for 10mins
to activate the spices and then transfer it to a hot slo cooker before adding the water.

Phil
Yes, spot on, soak the ingredients for 30mins before blending.
Tri - colour Mustard seeds, I only ever use brown, but I guess any colour would be OK for this.

cheers Chewy