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Beef Madras Recipe

Beef Madras Recipe

Today, we're cooking up a storm with a hearty Beef Madras recipe. This rich, spicy curry is perfect for those who enjoy a bit of heat in their meals. Tender chunks of beef are slow-cooked in a blend of aromatic spices, creating a dish that's bursting with flavour. Pair it with basmati rice for a meal that's sure to impress.

History of Beef Madras

Madras curry, though named after the Indian city of Madras (now Chennai), is actually a creation of Indian chefs in Britain. They crafted this dish to appeal to British tastes, combining traditional Indian spices with a fiery, robust sauce. Over the years, it has become a beloved staple in British curry houses.

Serving Suggestions for Beef Madras Recipe

Beef Madras is best enjoyed over a bed of fragrant basmati rice, which complements the rich flavours of the curry. Add a side of naan bread or crispy poppadoms to scoop up the delicious sauce. A cooling cucumber raita or a simple green salad can balance the heat. For a complete meal, consider serving some mango chutney and lime wedges on the side.

Storing Instructions for Beef Madras

Store any leftovers in an airtight container in the refrigerator. The curry will keep well for up to three days. If you wish to keep it longer, you can freeze it in a freezer-safe container for up to three months. Make sure to label the container with the date.

Reheating Instructions for Beef Madras

To reheat, transfer the curry to a pot and warm it over medium heat, stirring occasionally until heated through. If using a microwave, place the curry in a microwave-safe dish, cover it loosely, and heat on medium power for 2-3 minutes, stirring halfway through. Ensure the dish is piping hot before serving.

Conclusion

We'd love to hear how your Beef Madras turned out! Share your thoughts and any tweaks you made in the comments below. Don't forget to subscribe to our newsletter for more tasty recipes and culinary tips. Happy cooking!

How to Make Beef Madras

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 20 mins Cook Time: 110 mins Rest Time: 4 mins Total Time: 2 hrs 14 mins
Cooking Temp 160  °C
Servings 4
Calories 350 kcal
Best Season Autumn
Dietary dairy-free, Gluten-Free, high-protein, High-ProteinGluten-Free
Description

Beef Madras is a deliciously spicy curry that features tender chunks of beef simmered in a rich blend of aromatic spices. Originating from the creativity of Indian chefs in Britain, this dish combines traditional Indian flavours with a robust, fiery sauce that has become a favourite in British cuisine. Serve it over basmati rice with naan or poppadoms for a satisfying meal that's perfect for any occasion.

Ingredients
    For the Beef
  • 1 kg chuck steak (diced into 2.5 cm cubes)
  • 2 tbsp ghee (or sunflower oil)
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 1 large onion (finely chopped)
  • 3 garlic cloves (minced)
  • 1 thumb-sized piece of ginger (grated)
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 1 tbsp Madras curry powder
  • 1 tbsp 1-2 Kashmiri chilli powder (adjust to taste)
  • 1 tsp paprika
  • 2 dry Kashmiri chillies (optional)
  • 400 g diced tomatoes (1 can)
  • 480 ml beef stock (2 cups)
  • 1 tbsp tomato puree
  • 1 tbsp mango chutney
  • 1/2 tsp tamarind paste
  • 1/2 tsp ground fenugreek
  • 1/2 tsp ground cinnamon
  • Salt and black pepper (to taste)
  • 1 Juice of lime
  • Fresh coriander (for garnish)
  • For the Rice
  • 200 g basmati rice (washed)
  • 500 ml cold water
  • 1 cinnamon stick
  • Salt (to taste)
Instructions
    Preparing the Curry:
  1. Sear the Beef

    Heat 2 tbsp of ghee or sunflower oil in a large, high-rimmed pot over high heat. Sear the chuck steak in batches for 3-4 minutes until browned all over. Remove and set aside.

  2. Toast the Spices

    In the same pot, add cumin seeds and bay leaves. Toast for 1-2 minutes until fragrant.

  3. Sauté Aromatics

    Add the chopped onion and sauté for about 4 minutes until golden and translucent. Add minced garlic and grated ginger, and sauté for another minute.

  4. Add Spices

    Stir in ground turmeric, ground cumin, ground coriander, garam masala, Madras curry powder, Kashmiri chilli powder, paprika, and dry Kashmiri chillies (if using). Toast the spices for 1-2 minutes.

  5. Combine Ingredients

    Add diced tomatoes, tomato puree, mango chutney, tamarind paste, ground fenugreek, ground cinnamon, salt, and black pepper. Mix well and bring to a boil.

  6. Simmer the Beef

    Return the seared beef to the pot along with any resting juices. Pour in beef stock to just cover the beef. Bring to a boil, reduce heat to medium-low, and simmer for 1.5 hours until the beef is tender and the sauce has thickened.

  7. Finish the Curry

    Stir in the lime juice and adjust seasoning if necessary. Remove from heat.

  8. Preparing the Rice:
  9. Cook the Rice

    20 minutes before the curry is set to finish, place washed basmati rice, cold water, and the cinnamon stick in a medium saucepan. Bring to a boil, cover, reduce heat to low, and steam for 14 minutes undisturbed. Turn off the heat and let it sit for 4 minutes before fluffing with a fork.

  10. Serving:
  11. Serve and Garnish

    Serve the beef madras over steamed basmati rice. Garnish with fresh coriander and serve with naan bread or poppadoms.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 15g24%
Saturated Fat 5g25%
Cholesterol 75mg25%
Sodium 480mg20%
Potassium 700mg20%
Total Carbohydrate 20g7%
Dietary Fiber 4g16%
Sugars 6g
Protein 28g57%

Vitamin A 1200 IU
Vitamin C 15 mg
Calcium 60 mg
Iron 4 mg
Vitamin E 1.5 IU
Vitamin K 10 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Adjust the heat level by varying the amount of Kashmiri chilli powder and omitting the dry Kashmiri chillies if desired.
  • This recipe can be made ahead of time, as the flavours develop even more after a day.
  • For a richer texture, you can add a splash of coconut milk or cream towards the end of cooking.
  • If tamarind paste is unavailable, a small amount of lemon juice or vinegar can be used as a substitute.
  • Make sure to stir the curry occasionally during simmering to prevent sticking and ensure even cooking.
 
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Fiona O'Sullivan

Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.