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.
Beef Madras Curry
Ingredients
Curry
- 28 g Ghee
- 1 kg Chuck Steak Diced
- 2 g Cumin Seeds
- 3 Bay Leaves Dried or Fresh
- 1 Brown (Yellow) Onion Sliced
- 3 Garlic Cloves Grated
- 35 g Ginger Peeled & Grated
- 6 g Ground Cumin
- 4 g Ground Coriander
- 10 g Garam Masala
- 2.25 g Ground Turmeric
- 2 g Kashmiri Chilli Powder
- 10 Fresh Curry Leaves Optional
- 400 g Diced Tomatoes Canned
- Hot Water Enough to Cover
- Salt & Pepper To Taste
Rice
- 200 g Basmati Rice Washed
- 400 ml Cold Water
- 1 Cinnamon Stick
- Salt To Taste
Garnish
- Coriander (Cilantro) Cilantr
- Naan
Method
Curry
- Place a large high-rimmed pot or pan over high heat. Once hot, add the ghee or canola oil and sear the chuck steak for 3-4 minutes, or until well browned all over. Do this in batches to get the best colour without steaming the meat. Remove and set aside.
- Add the whole cumin seeds and bay leaves, and toast for 1½ minutes, or until fragrant and just starting to crackle. Add the onion and sauté for 4 minutes, or until golden and translucent. Add the garlic and ginger, and sauté for 1 minute, mixing the whole time.
- Add the ground cumin, ground coriander, garam masala, turmeric, and Kashmiri chilli powder. Mix well and toast for 1 minute. Add the curry leaves (if using), diced tomatoes, and seasoning to taste. Mix well and bring to a boil, stirring occasionally. Once boiling, add the seared chuck steak along with any resting juices, and pour in enough hot water to just cover everything.
- Bring back to a boil, reduce the heat to medium-low, and simmer for 1¼ hours, or until the steak is extremely tender and the sauce has reduced and thickened. Remove and discard the bay leaves. Remove from the heat.
Rice
- 20 minutes before the curry is set to finish, place all of the rice ingredients into a medium-to-large saucepan. Bring to a boil, cover with a lid, reduce the heat to low, and steam for 14 minutes, undisturbed. Turn off the heat, leave the lid on, and let it sit for 4 minutes to finish steaming — don't remove the lid. Once finished, remove the lid, discard the cinnamon stick, and fluff the rice with a fork or spatula.
Serving
- Serve the beef madras over the steamed rice, with fresh coriander and naan bread. Dig in.
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.
This recipe was delicious, I added a bit more quantity of spices because I like to cook my beef for about two and half hours or more so I knew it would need a bit more liquid and didn’t want to lose any flavour…It was easy to follow the recipe and yes I would do it again and would like to do it with lamb next time..
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.
Totally enjoyed it… Added a few half-cut potatoes midway through..
Very nice!
Made this recipe, I did add a red chilli, but my husband loved it, first time I have made a curry with beef
That’s great to hear! Glad you enjoyed it and thank you for making it.
Loved it, easy to follow and very tasty.
Thank you!