Nice recipe Al... but a little observation, a butcher once told me that you should never buy meat pre-diced because it contains an assortment of different off cuts of meat, so some will be tougher than others, some may even toughen and dry out after long slow cooking. He said always buy a lump of chuck, shirt, braising steak or whatever it is you fancy using. It always seems to have worked for me
Thanks Al. I’ve been making curries for 30 years after getting Pat Chapman’s “Curry Magic “ but lost interest in the BIL after a couple of years early on due to family/work/life commitments and resorted to either bad take out or quick and easy pre- made pastes and sauces. Came across your channel last Friday, made a 4 Litre batch of #1 curry base Saturday afternoon, your butter chicken Saturday night, your Bombay potatoes Sunday as well as your Beef Madras Masala in the electric pressure cooker ( Russell Hobbs in NZ or instant pot elsewhere). UNBELIEVABLE!!!!! Best Indian curries of my life!! Have got 8 portions of the base in the freezer and can’t wait to try your other recipes. Chicken Jalfrezi next on list. Thanks heaps from Auckland, New Zealand and love your channel. By the way, the local craft beer market went into overdrive 6years ago here and are producing fantastic brews! Down side is that imported beers like Boddingtons and Tetleys are no longer available. Cheers Gerry
Listen man! I have never cooked in my life. Once I followed exactly what the 'Main Man' had said, I was knocking out amazing curries in just a few months! The secret is: do everything to the extreme exact as he does (measures also). Wow, it tastes so good....😋
I have been looking for a good beef curry recipe using my slow cooker. This one looks great and I am going to try it this week. Very good video and well explained how to make it. Good job.
Made this in the slow cooker yesterday amazing, keep up the great work fellah!, (my only tweak was to add a couple of tablespoons of mango chutney instead of sugar in the final stages just becase the wife is obsessed with MC :) ) cant wait for the left overs tomorrow..nom nom 10/10
Hi Al cooked the beef Madras last night a lot of time involved but well worth it its now going to sit in fridge for another day to infuse those flavours more another great recipe keep them coming thanks again Gary
I made this today in advance for New Years Eve along with a few other curries. The simplicity of this dish was remarkable. The final taste test was an absolute delight with tender rich beef and a hearty spicy beef sauce. Not over creamy and tasted quite complex too. I think this will go down a treat.
made this for the family over Xmas they all loved it Al thank you so much, I had some habanero chilis that i dehydrated and turned into powder to replace the chilli powder, what a result defo worth a try, all the best to you and your family for the new year with plenty more beers and bowls of curry. Cheers.
Thank you very much Al. I love your channel. You relaxed and clear presentation style are so easy to watch. Used your recipes for a curry evening with friends last night and they loved it. Keep on goi g you’re my favourite curry maker.
looks lovely Al ..ive bought my self a multi cooker from wilco ..£25 quid and its ace ..so you press the fry button and do your onion and spices ..add the meat and every thing else ..press the stew button ..comes on for 45 mins then goes to keep warm ..or you can add extra time at the beginning ..that's how I will be doing this yummy looking curry ..glad you had a great holiday xx
Beautiful!! I have my own tried and tested madras recipe but yours looks incredible I’ll be trying it this week. I’ve never added coconut milk before in case it turns my madras into a korma. I’m going to trust you in this ! 🙂
Made this before with a few less ingredients and a few of my own ideas to compensate. It was lovely. Making it again now this time I took the extra time to get all the ingredients. Smells absolutely brilliant can't wait for it to be ready. Thanks for the video Al.
Fantastic recipe, I've made it a few times and have it nailed on. The only recommendation I'd make it to use 1.5x the amount of spices than given here and its perfect.
Looks wonderful mate...I've cooked this dish on a few occasions but I've left out the coconut milk and the other dairy items. I normally like my Madras with a really spicy kick, and as you've said it tastes better when eaten the next day! :) I do like to use Guinness as a deglazing agent for the pan in case the curry sticks! ;)
OK Al I have made this 3 times now which equates to 6 lots of meals for 2. I have had no end of people calling and asking what is that amazing smell? Followed by a quick taste test. Everyone one loves it! I tend to use leftover brisket from Sunday lunch which saves on the cooking time. It is hard not to eat this too much given the amount of fat in it but damn this is one awesome dish. Thanks AL :D
David Williams Hi David. I have this around once a week but no less than once a fortnight. It is amazing I agree. The recipe is for four so you must be eating huge portions. Glad you love the recipe.
LOL it gets eaten in 3 sittings. We have quite small appetites and this is quite filling but admittedly it is hard to stop eating this once you start. :)
It would have been nice to see you do this with a slow cooker after frying the bits at first. I really hope you show a future recipe using a slow cooker.
BIR or not BIR,Authentic or not authentic. I don't give a rats ass. This is one awesome curry that everyone should try. Eating it right now and some left for tomorrow. Fantastic Al. Definitely a staple from now on. :)
Looks tasty! Al, could you please make a video on making takeaway-style breads like laccha paratha or just naan? That would go great with all the curries.
Thanks Al - made a big pot of this tonight which will be heading for the freezer - well, that's the plan but you know what happens to even the best laid plans...
Looks nice Al! Must have cooked 8 of your curries now, just had your vindaloo tonight which was top draw! Got my pals into making them too. We love our curries up in York!
You granted my wish lol. Thanks. Will probably cut down on the chilli tho. One more thing, since I'll be doing this in the slow cooker should I do anything different or can I just chuck it all in from the start? Thanks again. Can't wait to try this : )
Hi Al cooked this for two friends and to quote billy "that was F IN Beautiful best fish you've ever done " Plus beware of the owner of the Sultan he's wondering where I've been lately Keep it up
Phew Al, Looking forward to cooking this bad boy curry, but i think i am going to drop the extra hot chilli powder and use a milder one it looks really moorish and one for me to try out on my mates down my local pub , good luck to you as always cheers Jim.
Yes Al I'll be out shopping in my local asian supermarket tomorrow first thing for some ingredients, may i ask were did you buy your cast iron wok ? and are they good to use, Cheers Al Jim.
Its great to use. I got it from my sister and im not sure where she got it. Its coated too so no need to season it. I cook loads of things in it. Bolognese, chillies, stews etc
Hi Al, can't wait to do this at the wkd, been meaning to do it for a while! Just a quickie, is this suitable for freezing and reheating due to having cream and yogurt in etc? Sorry if I may have repeated someone else's question in the past. Cheers. 👍
Thanks Al. This looks superb. Just one question...at the start of the video you say natural Greek yogurt but the written description says plain Yogurt. Just wondering which one I need.... Cheers Al
Might try this but with a couple of lamb shanks in the slow cooker.. I've been cooking using base sauce for sometime now and the curries are fantastic, the caramelisation of the onion in the base sauce is the key.. I e always wondered how you'd go about this in a slow cooker.... 🤔
How long would you recommend in slow cooker. Also to reduce do I need to transfer it to a normal pan on the hob then add the cream and yoghurt before serving.
Al great recipe, for a slow cooker, do you go through all the steps and once you have added the beef do you put it in the slow cooker at that point for 6 hours, then try to thicken it?
Trying this tonight but unfortunately everywhere had run out of mustard seeds, so avoided substituting and just hope it still comes out splendidly. Will let you know how I get on!
Even without the mustard seeds, that was the best curry I've made. Creamy and thick and oh so flavoursome. Everyone loved it. Cheers again and will now be ploughing through your videos. Good job
Hey Al ...I was just wondering....most recipes say to sear the meat first....if its ok to not like on this recipe this it makes it much easier when making say 10 portions to freeze.......does yhe meat not dry out?
Restaurants cook the meqt in advance. They don't use the masala to do that job. This might help people who are a bit unsure about preparing the dish. Just simmer the beef for a couple of hours with a bit of curry powder or other spices before adding it to the mix or else put it in a slow cooker for as long as you like, which is the ideal way to produce tender tasty meat.
Al just to clarify, when using the pressure cooker, cook the sauce in the pan first and then put it in the pressure cooker along with the meat? Add cream and yoghurt at the end?
James Watson Follow the pressure cooker method explained below. Then place in slow cooker. At the end add the cream,yogurt, sugar and salt. Simmer down on the stove a little.
My electric pressure cooker stops hissing once it reached pressure and seals so I’m guessing my curry would be very watery? Do you seal your pressure cooker?
Hi Al, I'll echo all the other comments. Do a slow cooker video!! I find things always come out to watery in the slow cooker. Not enough liquid evaporates off so you end up transferring to another pot to boil the arse off it!!
