Description
A rich and flavorful Slow Cooker Beef Madras recipe featuring tender beef chuck simmered with aromatic spices, tomatoes, and a mild curry sauce. This easy-to-make dish combines traditional Indian flavors like garam masala, Kashmiri chili powder, and tamarind sauce, slow-cooked to perfection for a hearty meal served best with basmati rice or warm naan bread.
Ingredients
Scale
Main Ingredients
- 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 ½ cup water
- 1 tablespoon tamarind sauce
- 1 ½ cups mild curry sauce (homemade or store-bought)
- ½ cup plain yogurt
- 1 ½ pounds beef chuck, cut into 1-inch pieces
Instructions
- Combine Ingredients: Add the roughly chopped onion, butter, garlic and ginger paste, cinnamon stick, cardamom pods, dried red chilies, diced tomato, garam masala, Kashmiri chili powder, turmeric, tomato paste mixed with water, tamarind sauce, mild curry sauce, plain yogurt, and beef chuck pieces into the slow cooker. Stir gently to combine all ingredients thoroughly.
- Slow Cook: Cover the slow cooker with the lid and cook on LOW for 6-8 hours or on HIGH for 4-5 hours. Cook until the beef is tender and the sauce has thickened nicely, allowing the flavors to fully develop through slow simmering.
- Serve: Once cooked, remove the cinnamon stick and cardamom pods from the curry. Stir the beef madras well and serve it hot. Enjoy it alongside fluffy basmati rice or warm naan bread for a complete and satisfying meal.
Notes
- Using mild curry sauce and Kashmiri chili powder provides flavor without too much heat; adjust spices to your preference for spiciness.
- You can substitute beef chuck with lamb or goat meat if desired, adjusting cooking times accordingly.
- For a thicker sauce, cook uncovered for the last 30 minutes to reduce excess liquid.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Ensure to remove whole spices like cinnamon stick and cardamom pods before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
