Beef Madras

• dried red chili, chopped↗1 -2

  the more seeds you use, the hotter the curry

• ground coriander↗2 teaspoons
• ground turmeric↗2 teaspoons
• black mustard seeds1 teaspoon
• ground ginger↗1⁄2 teaspoon
• fresh ground black pepper↗1⁄4 teaspoon
• coconut cream↗1 1⁄4 cups
• ghee or 4 tablespoons vegetable oil↗4 tablespoons
• onions, chopped↗2
• garlic cloves, chopped↗3
• lb beef, trimmed and cut into 2-inch cubes↗1 lb
• beef stock↗1 cup
• fresh lemon juice↗
• kosher salt↗
• pappadams, to serve (Indian bread)

  Indian bread

Step-by-step instructions

1. 1

   In a bowl, combine chopped chiles (including any seeds), coriander, turmeric, mustard seeds, ginger, pepper, and just enough coconut cream to make a thin paste.

2. 2

   In a large skillet, melt ghee (or add vegetable oil), over medium high heat; add onions and garlic, and cook, stirring frequently, until onions are golden brown, about 5 to 8 minutes; add spice paste and stir until aromatic, about 2 minutes.

3. 3

   Add meat and stock and bring to a boil, reduce heat to low, cover, and simmer until meat is tender, about 1 1/2 hours (if mixture gets too dry and meat tries to stick to the bottom, stir in additional water or stock).

4. 4

   Uncover, stir in remaining coconut cream and lemon juice; season with salt.

5. 5

   Simmer, stirring occasionally, until sauce reduces slightly; serve with pappadams.