Go Back
–+ servings

Beef Madras Curry

Print Recipe Pin Recipe
4.82000 from 11 votes
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Calories: 660kcal
Servings: 6 People
Metric - Imperial

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.
Chef's Tips
Sear the chuck steak in batches and don't rush it — a proper brown crust before it goes into the sauce builds a depth of flavour the long simmer alone won't replicate.
Toast the ground spices for the full minute before adding the tomatoes — this blooms them in the oil and stops the curry tasting raw or dusty.
Let the curry simmer the full 1 ¼ hours, or longer if needed — chuck steak needs that time to properly break down and become tender, and rushing it will leave the meat tough.
Storage & Reheating
This will keep in the fridge for up to 4 days, or in the freezer for up to 3 months, in an airtight container. Reheat gently in a pot over low-medium heat or in the microwave until piping hot throughout, adding a splash of water if the sauce has thickened too much in storage.
Serving 450gCalories 660kcalCarbohydrates 45.7gProtein 49.4gFat 32gSaturated Fat 13.3gPolyunsaturated Fat 1.67gMonounsaturated Fat 12.7gTrans Fat 1.3gCholesterol 143.6mgSodium 245mgPotassium 918.4mgFiber 6.8gSugar 2.7gVitamin A 343.2IUVitamin C 17.06mgCalcium 230.7mgIron 12.2mg