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Beef curry in a serving dish.

Beef Madras Curry

Harriet
This beef Madras curry is easy to make at home with a homemade
curry paste.
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Prep Time 30 minutes
Cook Time 2 hours
Course Mains
Cuisine British/Indian
Servings 6 people
Calories 481 kcal

Ingredients
  

Curry Paste (If you don't want to make the curry paste use store bought instead- you will need 1 tablespoon of curry paste for the recipe)

  • 50 grams (1.76 ounces) coriander seeds
  • 4 tablespoons cumin seeds
  • 2 tablespoons fennel seeds
  • 2 tablespoon fenugreek seeds
  • 4 dried red chillies
  • 5 curry leaves
  • 1 tablespoon chilli powder
  • 1 tablespoon turmeric powder
  • 150 ml (1.7 ounces) white wine vinegar
  • 5 tablespoons water
  • 250 ml (1 cup) oil

Beef Madras

  • 1 kg (2.2 pounds) chuck steak
  • 1 tablespoon oil
  • 170 grams (1 large) onion finely dices
  • 4 cloves
  • 4 green cardamom pods
  • 2 green chillies finely chopped
  • 2.5 cm piece of ginger grated or finely chopped
  • 3 garlic cloves crushed
  • 2 dried red chillies
  • 1 tablespoon curry paste make your own using the recipe on this page, or use store bought curry paste
  • 2 level teaspoon coriander powder
  • 1 level teaspoon cumin powder
  • 1 teaspoon salt or to taste
  • 200 ml (a little less than 1 cup) water
  • fresh coriander to garnish

Instructions
 

Curry Paste (Make this if you are not using store bought curry paste)

  • Grind the coriander, cumin, fennel, fenugreek seeds, dried chilies and curry leaves to a fine powder.
  • Spoon into a bowl and mix in chilli powder, turmeric.
  • Add the vinegar and water and mix to a paste.
  • Heat the oil in a large deep pan and stir fry on medium/high heat for about 10 - 15 minutes, or until the water has evaporated.
  • When the oil starts to rise to the surface the paste is cooked (it will start to smell quite fragrant).
  • Allow to cool slightly before transferring to a clean jar.

Beef Madras Curry

  • Trim away excess fat from the meat and cut into 2.5 cm cubes, lightly season with salt.
  • Heat the oil in a deep, wide saucepan, add the onion, cloves, cardamom and fry over a medium heat for about 5 minutes.
  • Add the green chillies, ginger, garlic and dried red chillies, fry for 2 more minutes.
  • Mix in the curry paste and fry for 2 minutes.
  • Add the beef, mix well and fry for about 5 minutes or until the meat is lightly browned.
  • Add the coriander and cumin powders, salt and water. Bring to the boil, cover with a lid, turn down the heat to low and simmer for 1 – ½ hours or until the meat is tender.
  • Taste for seasoning and adjust if necessary.
  • Serve with plain Basmati rice or tomato rice and or naan bread.

Nutrition

Serving: 1servingCalories: 481kcalCarbohydrates: 17gProtein: 35gFat: 32gSaturated Fat: 12gCholesterol: 113mgSodium: 594mgPotassium: 943mgFiber: 8gSugar: 2gVitamin A: 1029IUVitamin C: 24mgCalcium: 180mgIron: 10mg
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