Description
This Slow Cooker Beef Madras is a rich and flavorful Indian curry that’s perfect for a cozy night in. Tender beef simmers with aromatic spices, a creamy tomato-based sauce, and a hint of tangy tamarind, making it a delicious and satisfying dish.
Ingredients
Units
Scale
- 1 large onion, roughly chopped
- 3 tablespoons butter
- 1 tablespoon garlic and ginger paste
- 1 small cinnamon stick
- 4 cardamom pods
- 3 dried red chilies
- 1 large tomato, diced
- 1 tablespoon garam masala
- 2 teaspoons Kashmiri chili powder (mild heat)
- 1 teaspoon ground turmeric
- 1 tablespoon tomato paste mixed with 1/2 cup water
- 1 tablespoon tamarind sauce
- 1 1/2 cups mild curry sauce (homemade or store-bought)
- 1/2 cup plain yogurt
- 1 1/2 pounds beef chuck, cut into 1-inch pieces.
Instructions
- Combine Ingredients: Add all ingredients to the slow cooker: beef, onion, garlic-ginger paste, butter, cinnamon stick, cardamom pods, red chilies, tomato, garam masala, chili powder, turmeric, tomato paste mixture, tamarind sauce, curry sauce, and yogurt.
- Slow Cook: Stir gently to combine. Cover and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours, until the beef is very tender and the sauce has thickened.
- Serve: Remove the cinnamon stick and cardamom pods. Stir the curry and serve hot with basmati rice or warm naan bread.
Notes
- Browning Beef (Optional): Searing the beef before adding it to the slow cooker enhances the flavor.
- Spice Level: Adjust the number of dried red chilies to your preference.
- Tamarind Substitute: If you don’t have tamarind sauce, use 1 tablespoon of lemon juice mixed with 1 teaspoon of brown sugar.
- Serving Suggestions: Garnish with fresh cilantro and serve with a side of raita (yogurt dip) or chutney.
Nutrition
- Serving Size: 1 Serving
- Calories: 450kcal
- Sugar: 10g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
