Many of you have said that you would like to try some of my British Indian Restaurant (BIR) style curries but you don’t have the time to make the base curry sauce and the pre-cooked meat as they do in curry houses.
So with that in mind, I whipped up this new beef madras recipe. I guarantee you… you will like it as much if not better than those served at your favourite Indian restaurant.
I used left over beef from Sunday dinner so this only took about 30 minutes to make from scratch. If you are using raw beef, please don’t rush things. Let it stew in the curry until the beef is nice and tender.
I’ve also used Holy Lama Spice Drops for the garam masala and chilli. These were added at the end to taste. For those of you who are not familiar with Holy Lama Spice Drops, they are concentrated extracts from natural spices. I love them.
This recipe, however calls for powdered spices. If you decide to give Holy Lama Spice Drops a try, just add them at the end to taste instead of adding the powdered spices. You can view their complete range here.