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Beef Madras

My hubby has always been a big lover of Indian cuisine - so much so that whenever we are back in Singapore, the very first restaurant he heads for is Shahi Maharani. We eat there so frequently that even the manager recognises us instantly whenever we are back in Singapore, never mind that he hasn't seen us for over a year.:-p

Since we haven't been back to Singapore for almost a year and I haven't been cooking any Indian food for a long long time, he needed to satiate his cravings, and I gave in after a few days of bugging. Flipping through our favourite Indian cook book, of course, he had to pick THE dish that has an ingredient that not only I had no idea what it was nor where to find it: madras masala paste. The book did not say how to make it or what it's supposed to be like.:-( The Internet came to the rescue, and once I got the paste made it was now time to do this Beef Madras, which according to the book is a popular South Indian curry prepared mainly by Muslims.

Beef Madras
Ingredients
  • 4 tbsp vegetable oil
  • 1 large onions (finely sliced)
  • 4 cloves
  • 4 green cardamon pods
  • 2 whole star anise
  • 4 fresh green chillies (chopped
  • 2 red chillies (fresh or dried, chopped)
  • 3 tbsp Madras masala paste
  • 1 tsp turmeric
  • 450 g lean beef (cubed)
  • 4 tbsp tamarind juice
  • salt & sugar
Beef Madras
Directions
  1. Heat oil in a wok and fry the sliced onions until golden brown.
  2. Lower heat, add in the spices & paste and fry for a few minutes.
  3. Add in the cubed beef and mix well. Cover and let it cook on low heat for about 2 1/2 hours or until beef is tender.
  4. Once beef is tender, remove lid and cook uncovered on high heat for a few minutes to reduce any excess liquid.
  5. Stir in the taramind juice, season it with salt and sugar according to your taste.
  6. Serve it hot with rice.
Beef Madras
The Verdict

It's very aromatic, delicious, tender and super spicy. I personally couldn't take the heat of this dish eventhough I was wise enough to put only 2 green chillies minus the red ones. Hubby loves it so much that he didn't even care if his taste buds were on fire. He had 2nd and 3rd helpings. I salute him for his bravery - not bad for a ang mo (a Singapore local word for 'Caucasian').

This dish taste even better the next day.:-)

Notes

I realised when preparing this dish the 3rd time that how spicy this dish is depending on how spicy is your Madras Masala paste. If you reduced the spiciness in your paste, then you can add more fresh chillies (1 green & 1 red) or whatever combination you prefer. However if your paste is very spicy like mine (when I first did it), reduce the amount of paste added to the dish or simply leave the fresh chilies out.

Beef Madras
10 comments.
#1, by Lydia (The Perfect Pantry) (04/28/2009)

It's the mark of an extraordinary restaurant owner that he remembers you from year to year; no wonder you like to return there. This dish looks delicious, and if I were served this in a restaurant, I'd be thrilled.

#2, by Janet_Gourmet Traveller88 (04/28/2009)

Being away from hometown, we are motivated to make our favorite dishes ourselves, isn't it? My hubby likes curry a lot and we made it from time to time. He is good at making curry, he inspired me to learn too, his book is in Dutch so I went to my one for myself which features curries from various country. Yours looks restaurant standard!!! Be careful, otherwise your husband would think you do not need to fly back to S'pore less frequently!

#3, by Sophie (04/28/2009)

MMMMMM....looks delicious!! I would like to try this right now, even that it is morning! Yum!

#4, by Joelen (04/28/2009)

This looks wonderful and so flavorful!

#5, by indosungod (04/28/2009)

Looks lip smacking. That must have been SPICY!
I will try mine with goat or chicken.

#6, by SK (04/29/2009)

MMmmm . . can't wait to try this recipe out.
Agree with you that curry tastes better the next day for some reason.

#7, by KJ (05/01/2009)

I am not a spicy heat person. The milder the better for me. But it does look awfully delicious.

#8, by keeyit (05/05/2009)

yum yum~

#9, by Jamie (05/05/2009)

That is how I learned to cook so many things, by simple craving and no restaurant in sight. I adore Indian food (though not too spicy) and this looks fabulous!

#10, by Juliana (05/06/2009)

Wow, this dish really looks delicious and from the ingredients that you have in it...sounds really tasty. Love Indian food. The pictures are just great!