Prepare to tantalize your taste buds with an explosive Gosht Madras Curry that will transport you straight to the vibrant streets of South India! This mouthwatering dish combines tender, succulent meat with a rich, spicy sauce that promises to awaken your senses and leave you craving more. Whether you're a curry enthusiast or a culinary adventurer, this Madras Curry is about to become your new obsession – a perfect blend of traditional Indian flavors that will make your dinner table come alive with excitement!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 2 lbs lamb or beef, cubed
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp curry powder
- 1 can (14 oz) diced tomatoes
- 1 cup beef broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the meat by trimming any excess fat and cutting the lamb or beef into 1-inch cubes. Pat the meat dry with paper towels to ensure proper browning.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of oil and brown the meat in batches, ensuring each piece develops a rich golden-brown crust. Remove browned meat and set aside.
- In the same pot, reduce heat to medium and add chopped onions. Sauté until they become soft and translucent, approximately 5-7 minutes.
- Add minced garlic and ginger to the onions. Cook for an additional 1-2 minutes until fragrant, being careful not to burn the aromatics.
- Sprinkle curry powder over the onion mixture and stir thoroughly to coat and toast the spices, releasing their full flavor for about 1 minute.
- Return the browned meat to the pot. Add diced tomatoes and beef broth. Stir to combine all ingredients.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and let the curry simmer slowly for approximately 1 hour and 15 minutes, or until the meat becomes tender and the sauce thickens.
- Season with salt and pepper to taste during the last 15 minutes of cooking. Stir occasionally to prevent sticking and ensure even cooking.
- Once the meat is fork-tender and the sauce has reduced, remove from heat and let rest for 10 minutes.
- Garnish with freshly chopped cilantro before serving. Serve hot with steamed basmati rice or naan bread.
Tips
- Meat Selection: Choose high-quality, well-marbled lamb or beef for the most tender and flavorful results. Trimming excess fat ensures a cleaner, more concentrated flavor.
- Browning Technique: Take your time when browning the meat. Create a golden-brown crust on each piece to develop deep, rich flavors that will elevate the entire dish.
- Spice Toasting: When adding curry powder, toast it briefly to release its full aromatic potential. This step is crucial for maximizing the depth of flavor in your curry.
- Low and Slow: Patience is key! Simmer the curry on low heat to allow the meat to become incredibly tender and let the flavors meld together perfectly.
- Resting Time: Allow the curry to rest for 10 minutes after cooking. This helps the flavors settle and makes the meat even more tender.
- Serving Suggestion: Pair with freshly steamed basmati rice or warm naan bread to soak up the delicious sauce. A dollop of cooling yogurt can balance the spicy heat.
- Fresh Garnish: Always add fresh cilantro just before serving to bring a bright, fresh element to the rich, spicy curry.
Nutrition Facts
Calories: 261kcal
Carbohydrates: g
Protein: 27g
Fat: g
Saturated Fat: g
Cholesterol: 80mg
