Beef madras curry is spicy and intense. Learn how to make your own madras spice mix for an authentic madras curry recipe.
- 60ml (2 tbsp) vegetable oil
- 1kg (2lbs) stewing beef, cut into bite-sized cubes
- 1ℓ (4 cups) curry base sauce
- 4 green cardamom pods, crushed
- 4 garlic cloves, peeled and crushed
- 5cm (2in) fresh ginger root, peeled and grated
- 160ml (⅔ cup) tomato puree
- 45ml (3 tbsp) ground cumin
- 10ml (2 tsp) ground coriander
- 15ml (1 tbsp) ground turmeric
- 30ml (2 tbsp) chilli powder
- 15ml (1 tbsp) curry powder
- 15ml (1tbsp) paprika
- 5ml (1 tsp) garam masala
- 30ml (2 tbsp) mango chutney
- 1 lime, juiced
- Coriander leaves, for garnishing
- Heat half of the oil in a cast iron pot and fry the beef until browned on all sides.
- Pour in the curry base sauce and let the contents reach a slow simmering point.
- Cook for 2½ hours, or until the meat is tender, and remove from heat.
- Heat the remaining oil in a large heavy-based saucepan and gently fry the cardamom, garlic and ginger.
- Stir in the tomato puree, cumin, coriander, turmeric, chilli powder, curry powder, paprika and garam masala.
- Tip the beef and its sauce in, stir and let the curry simmer for 30 minutes in order for the flavours to incorporate.
- Stir in the chutney and lime juice.
- Top with coriander and serve immediately with your favourite Indian accompaniments such as naan and brinjal bhaji.
- Category: Curry
- Method: Simmer
- Cuisine: Indian
Keywords: beef madras, madras curry recipe, madras beef curry, indian beef recipe, beef and tomato curry