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Beef Madras Recipe

Beef Madras Curry

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4.72000 from 7 votes
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4 People
Calories: 839kcal
Author: Chef Jack Ovens

Ingredients
 
Metric - Imperial

  • 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
    Beef Madras Curry Step 1
  • 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.
    Beef Madras Curry Step 2
  • 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.
    Beef Madras Curry Step 3

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.
    Recipe Step 4

Serving

  • Serve the beef madras over the steamed rice, serve with fresh coriander (cilantro) & naan bread. Dig In.
    Curry Recipe Step 5 Serving

Nutrition Guide

Nutrition Facts
Beef Madras Curry
Amount per Serving
Calories
839
% Daily Value*
Fat
 
47
g
72
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
3
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
21
g
Cholesterol
 
188
mg
63
%
Sodium
 
338
mg
15
%
Potassium
 
1248
mg
36
%
Carbohydrates
 
51
g
17
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
53
g
106
%
Vitamin A
 
296
IU
6
%
Vitamin C
 
13
mg
16
%
Calcium
 
125
mg
13
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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