Beef Curry – Madoo Curry

A beef curry without curry? Yes! Because it’s you who makes the curry ;) You are going to use coriander, turmeric, cumin, pili-pili peppers (hot peppers) and a little bit of weak vinegar! At the end, you are going to add some coconut milk which is going to bring everything together wonderfully :-) Its taste is strong but not intrusive, and it’s very-very pleasant, even surprising ;-) Give it a try, it’s rather easy to make :-) You just need to have the spices :-) Your turn!

In two words:

“Their sound is spread all over Earth, and their speaking until the end of the world”

To Start...

difficulty easy
cooking - 1h (with the lid on) + 10’ (without the lid)
serves - 2-4  


  • 500gr of beef for stew
  • 1 tablespoon of ground coriander
  • 1 teaspoon of turmeric
  • ½ teaspoon of ground cumin
  • 2 small “pili-pili” peppers (or dried chili peppers)
  • 1 generous pinch of mustard seeds
  • ½ teaspoon of white balsamic vinegar
  • 2 + ½ teaspoons of water
  • 1 medium size onion
  • 1 medium size clove of garlic
  • 4 teaspoons of olive oil
  • ½ teaspoon of fleur de sel or coarse salt
  • 10 turn mills of Kampot black pepper
  • ½ cup of coconut milk
  • 230ml of hot water


  • Peel and chisel finely the onion
  • Peel and slice in small dices the garlic
  • In a mortar, add the spices and the dried peppers sliced in small pieces (without the seeds), and crash everything together
  • Add the vinegar and the water and stir everything together
  • Slice the meat in small pieces
  • Heat up a pan
  • Add the onion and stir constantly until it starts to shine and has no more humidity
  • Add the olive oil and stir together the onion and the garlic until they become a bit brown
  • Add the spices and stir to help them release their perfumes
  • Add the meat and stir everything together
  • Add the hot water and stir
  • Add salt and pepper and stir one last time
  • Put the lid on and cook for 1h in low heat
  • After one hour, normally the meat will be ready, if not, continue to cook with the lid on and add some water if necessary
  • Once the meat cooked, remove the lid and cook a little bit, to help evaporate any remaining water
  • Add the coconut milk and cook a little without the lid, as to help the sauce thicken
  • Serve with a bit of rice and enjoy!
  • It’s really good!
  • :-)

What’s the story behind this recipe?

I really love Indian food because it has plenty of aromas and is sometimes quite spicy (a thing the I adore even more)! This is an old recipe and contains an ingredient that I did not manage to order in time and taste it, but I will and make the recipe again, and I will tell you all about it ;) This secret ingredient is called fenugreek , and it’s used quite often in Indian food, the thing is that I cannot imagine its taste, and all descriptions I found did not helped me at all :-( But, as I told you, I will order the thing and will do the recipe again ;-)

Another thing that makes me laugh about this secret ingredient, is its name fenugreek :-)because it has the word greek in it, so it triggers my imagination even more :-) It’s really funny to find something Greek in Indian food!

The dish is really good, so go ahead and make it the name of God!

It’s up to you!


A recipe I found in an old edition of an Indian cooking book!

o-o C'est si bon ! o-o

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