Soft, Tender & Melt In Your Mouth Beef Madras Curry.
Learn how to make this delicious and highly tender beef Madras curry. This curry recipe is super simple, and all the ingredients are easily accessible and cheap. The best part about this recipe is that there’s a bit of downtime, so you can go on with your day whilst the curry cooks in the background.
Traditionally beef madras curry is known to be hot (spicy), but I have mellowed the recipe to make it suitable for all taste buds. If you prefer the curry to be spicier, add some Kashmiri chilli powder or fresh chilli. Fresh chillies can be added while cooking or used as a garnish; the choice is all yours.
Ingredients
- 2 Tbsp (28g) - Ghee or Canola Oil
- 1kg (2.2lbs) - Chuck Steak, Diced
- 1 tsp (3g) - Whole Cumin Seeds
- 3 - Bay Leaves (Dried or Fresh)
- 1 - Brown Onion, Thinly Sliced
- 3 - Garlic Cloves, Grated
- 35g (1.2oz) - Ginger, Peeled & Grated
- 1 ½ tsp (3g) - Ground Cumin
- 1 tsp (2.g) - Ground Coriander
- 2 ½ tsp (4.5g) - Ground Garam Masala
- ¾ tsp (2g) - Ground Turmeric
- ½ tsp (1.5g) - Kashmiri Chilli Powder
- 8-10 - Fresh Curry Leaves (Optional)
- 1 Can (400g-14.1oz) - Diced Tomatoes
- Enough Hot Water To Just Cover
- Seasoning To Taste
Rice
- 1 Cup (200g) - Basmati Rice, Washed
- 2 Cups (500ml) - Cold Water
- 1 - Cinnamon Stick
- Salt To Taste
Garnish
- Fresh Coriander (Cilantro)
- Naan Bread
Instructions
Curry
- Place a large high rimmed pot or pan over high heat. Once hot add in the ghee or canola oil & sear the chuck steak for 3-4 minutes or until well browned all over. Do this in batches to gain the best colour & not steam the meat. Remove & set aside
- Add in the whole cumin seeds & bay leaves, toast for 1 ½ minute or until fragrant & just starting to crackle. Add in the onion, saute for 4 minutes or until golden & translucent. Add in the garlic & ginger, saute for 1 minute, mixing the whole time.
- Add in the ground cumin, ground coriander, ground garam masala, ground turmeric & Kashmiri chilli powder, mix well & toast for 1 minute. Add in the curry leaves (if using), diced tomatoes & seasoning to taste, mix well and bring to a boil, stirring occasionally. Once boiling, add in the seared chuck steak along with any resting juices & pour in enough hot water to only just cover everything. Bring back to a boil, reduce heat to medium-low & simmer for 1 ¼ hours or until the steak is extremely tender & the sauce is reduced & thickened. Remove from heat.
Rice
- 20 minutes before the curry is set to finish, place all of the rice ingredients into a medium to large-sized saucepan. Bring to a boil, place on a lid, reduce heat to low & steam for 14 minutes undisturbed. Turn it off the heat, leave the lid on & let it sit for 4 minutes to finalise steaming, don't remove the lid. Once finished, remove the lid, discard the cinnamon stick & fluff the rice with a fork or spatula.
Serving
- Serve the beef madras over the steamed rice, serve with fresh coriander (cilantro) & naan bread. Dig In.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Beef Madras Curry Storage Instructions
To store the beef Madras curry, place it in the fridge for up to 4 days. It can also be frozen for up to 4 months along with the rice. It is recommended to keep the rice & curry separate when possible when freezing. Store in airtight containers to avoid freezer burn.
Beef Madras Curry Reheating Instructions
To reheat, place the beef madras curry into a pot or pan over medium heat, stir gently & heat for 10 to 12 minutes or until the beef is hot in the centre. Alternatively, it can be placed into a microwave in short bursts, giving it a mix between each shot. If frozen, It is recommended to thaw it in the fridge overnight before reheating.
Watch How To Make The Recipe
Did You Like This Beef Madras Curry Recipe?
Please take a second to leave a comment and rating below, and I’ll get back to you as soon as possible.
I hope you enjoy this recipe as much as I did, this is truly a delicious curry.
Thank you Jack for THE most delicious Beef Madras Curry recipe. I made it last week and was blown away by the flavour. I’m lucky to buy my meat direct from the farm here in theYarra Valley Victoria, Australia. I have all ingredients out ready to make it again!! Yummmmmm!
It’s a pleasure, Wendy! I’m so glad you enjoyed it. I bet that beef tastes amazing straight from the farm! 😊
Hello from New York, USA. Great recipe. Very appreciative of the way you explain. Short and concise. Always a pleasure to watch your videos. Thank you.
Hello Mark, I really appreciate it, thank you. Glad to hear you enjoy the videos.
Hi Jack, this is an amazing curry, thank you so much for a great recipe and really easy-to-follow recipe and video. Jan
Hi, Jan. Thank you very much for that.