55min 2 ppl
Beef Madras
135 minutes
2 people
Hard
135 min · 12 steps
Hard: over 60 min or 12+ steps
470 kcalper person
Protein 46g
Carbs 12g
Fats 26g
About this dish
Braising beef simmered low and slow in a bold, tangy Madras-style sauce — tamarind, curry leaves, and plenty of dried chilli heat giving the thick, dark gravy a South Indian character that sets it apart from northern curries.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated12.5 g
- Fresh Curry Leaves5–6 leaves0.5 sprig
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Beef Braising Steakcut into 4cm chunks375 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée1 tbsp
- Tamarind Paste0.5 tbsp
- Beef Stock125 ml
Spices & Seasonings
- Mustard Seeds0.5 tsp
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Kashmiri Chilli Powder1 tsp
- Ground Turmeric0.25 tsp
- Ground Cumin0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- large heavy casserole
- wooden spoon
- chef's knife
- cutting board
- fine grater
- meat thermometer
- measuring spoons
Method
1
Cut the beef into 4cm chunks. Finely dice the onion, mince the garlic, and finely grate the ginger. Roughly chop the fresh coriander.
Approx. 10 minutes
2
Heat the oil in a large heavy casserole over high heat. Sear the beef in batches for 3–4 minutes until deeply browned. Transfer to a plate.
Approx. 12 minutes
3
Reduce heat to medium-high. Add the mustard seeds and cumin seeds and sizzle until the mustard seeds pop.
Approx. 1 minutes
4
Add the curry leaves (stand back — they will splutter) and cook for 30 seconds.
Approx. 1 minutes
5
Add the onion and cook for 12 minutes until deep golden.
Approx. 12 minutes
6
Add the garlic and ginger and cook for 2 minutes.
Approx. 2 minutes
7
Add the tomato purée, ground coriander, Kashmiri chilli powder, turmeric, and ground cumin. Cook for 2 minutes.
Approx. 2 minutes
8
Add the tinned tomatoes, tamarind paste, and beef stock. Return the beef. Stir well.
Approx. 2 minutes
9
Bring to a boil, reduce heat to very low, cover, and simmer for 1 hour 25 minutes until very tender. Check internal temperature reaches 70°C using a meat thermometer.
Approx. 85 minutes
10
Remove the lid and cook for 10 minutes until the sauce reduces.
Approx. 10 minutes
11
Stir in the garam masala and season with salt.
Approx. 1 minutes
12
Serve garnished with fresh coriander.
Approx. 1 minutes
