Beef Madras

Ingredients

• 1 kg beef brisket, cut into chunks
• 6 tbsp ghee
• 2 bay leaves
• 2 pieces cassia bark
• 4 green cardamom pods
• 2 onions, diced
• 2 tbsp garlic paste
• 1 1/2 tbsp ginger paste
• 1 tsp panch phoron
• 8 to 10 chillies
• 2 tsp cooking salt
• 1 tsp ground turmeric
• 3 tsp ground coriander
• 3 tsp Madras curry powder
• 2 tsp ground cumin
• 2 tsp garam masala
• 2 tsp extra-hot chilli powder
• 2 tsp Kashmiri chilli powder
• 2 tomatoes, chopped
• 3 mugs (6 cups) boiling water
• 1 tbsp kasuri methi
• Fresh coriander and sliced chillies, for garnish
• 1 unwaxed lemon, cut into 6 wedges

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Cut the brisket into even chunks, prepare every spice and aromatic, and bring the measured water to a boil before heating the cooking pot.
2. Step 2.Melt the ghee, add bay leaves, cassia bark, cardamom, and panch phoron, and let the whole spices sizzle until fragrant.
3. Step 3.Add the diced onions and cook for about 10 minutes until deeply softened and golden, stirring often to prevent uneven browning.
4. Step 4.Stir in the garlic paste, ginger paste, and whole chillies, then cook briefly until the raw aroma has disappeared.
5. Step 5.Add the beef and brown it for about 10 minutes, turning the pieces so their surfaces are coated with ghee and aromatic onion.
6. Step 6.Add the salt, turmeric, coriander, Madras powder, cumin, garam masala, both chilli powders, tomatoes, and lemon wedges; cook for 10 minutes.
7. Step 7.Pour in the 3 mugs of boiling water, bring back to a simmer, cover as demonstrated, and cook for about 45 minutes until the brisket is tender.
8. Step 8.Crush in the kasuri methi, adjust the reduction without changing the measured base, and finish with fresh coriander and sliced chillies before serving.