Slow-Simmered Madras Beef Curry with Toasted South Indian Spice Blend
Rich, spicy, and deeply flavorful — tender beef simmered in a traditional South Indian-inspired spice blend and coconut-infused curry sauce.
🛒 Ingredients
2 lbs beef chuck, cut into bite-sized cubes
2 tbsp vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tsp mustard seeds
10 curry leaves (optional but recommended)
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
2 tsp paprika
1–2 tsp chili powder (adjust to taste)
1 tbsp Madras curry powder
2 tbsp tomato paste
1 cup crushed tomatoes
1 cup beef broth
1/2 cup coconut milk
1 tsp salt (adjust to taste)
Fresh cilantro, chopped (for garnish)
👩🍳 Instructions
1️⃣ Toast the Spices
Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat.
Add mustard seeds and curry leaves; cook 30 seconds until aromatic and mustard seeds pop.
Add onion, sauté 5–7 minutes until softened and lightly golden.
Stir in garlic and ginger; cook 1 minute more.
2️⃣ Add the Beef & Spices
Add beef cubes to the pot; sear until lightly browned on all sides (about 5–7 minutes).
Stir in ground coriander, cumin, turmeric, paprika, chili powder, and Madras curry powder.
Cook 1–2 minutes, stirring constantly, to toast the spices.
3️⃣ Build the Curry Sauce
Stir in tomato paste, crushed tomatoes, and beef broth.
Bring to a gentle boil, then reduce heat to low.
Cover partially and simmer for 1.5–2 hours, stirring occasionally, until beef is tender.
4️⃣ Finish with Coconut Milk
Stir in coconut milk and salt; simmer 10 more minutes to meld flavors.
Adjust seasoning as needed.
5️⃣ Serve
Garnish with chopped fresh cilantro.
Serve hot with steamed rice, naan, or roti.
Slow-Simmered Madras Beef
