Beef Madras. With tender beef and aromatic spices in the lineup, this much-loved dish is the next-level way to cook a lip-smacking curry for your family meals. Serve this deliciously rich curry alongside your favorite flavored rice, naan and cooling raita (Indian yogurt salad) for a complete meal.
Your favorite beef curry. Lip-smacking beef vindaloo. Your signature grilled steak. Beef makes its way to our dinner table in so many delicious forms. So, if you’re looking for more delicious recipes to enjoy your favorite protein, this beef madras recipe is perfect for you.
Undoubtedly, this restaurant favorite is a spicier version of beef curry. However, it’s super easy to whip up this curry at home with the help of a few spices from your pantry. Again, the level of heat in this dish is totally customizable. The best part? You can make this curry anyway you like - stovetop, slow cooker or instant pot.
Let’s make beef madras
Start with choosing the right cut of beef. Gravy beef, chuck steak or braising steak are perfect in this recipe. Brown the beef in an oiled pan in batches to keep it moist and succulent. Once browned, remove from the pan.
Add in a little oil to sauté the onions. Fry up some ginger and garlic followed by spice powders like ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. Give this a quick stir fry.
After sautéing the tomato paste, add browned beef and a little water. Simmer this curry for about an hour. Finally, sprinkle with plenty of coriander (cilantro) leaves.
Deliciously rich and amazingly flavorful beef madras to turn your dinner into a feast!
More beef recipes:
- Beef Vindaloo
- Beef Korma
- Indian Beef Curry
- Kerala Beef Fry | Beef Ularthiyathu
- Beef Stroganoff
- Beef Biryani
- Kerala Beef Fry
- Basic Beef Burger Patty Two Ways
Beef Madras
Ingredients
- 2 tablespoons ghee or oil
- 1 kg gravy or chuck steak or braising steak cut into 2.5 cm cubes
- ½ teaspoon cumin seeds
- 1 bay leaf
- 1 cup chopped onions
- 2 garlic cloves chopped
- 1 inch fresh ginger chopped
- ½ teaspoon ground turmeric turmeric powder
- ½ teaspoon ground cumin
- 1 teaspoon ground coriander coriander powder
- 2 teaspoon garam masala
- ½ teaspoon or more red chili powder
- 2 tablespoons tomato paste tomato purée
- 1 tablespoon lemon juice
- ¼ cup chopped coriander cilantro leaves
- 1 sprig curry leaves
- Salt to taste
- Water
Instructions
- Heat 1 tablespoon of ghee or oil in a large frying pan over medium heat. Add beef, and fry, tossing in between, for about 3 minutes or until beef is browned. Remove from pan. Set aside.
- Add 1 tablespoon oil to the same pan. Add bay leaf and cumin seeds. Sauté, stirring, for about one minute. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until browned. Add garlic and ginger. Sauté, stirring, for 1 minute or until fragrant.
- Add ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. Sauté, stirring, for few seconds or until aromatic. Add tomato paste. Saute, stirring occasionally, for 1 minute.Add browned beef and lemon juice. Toss to coat in the spices. Add water to make thick sauce. Season with salt.
- Bring to the boil. Cover with a lid. Simmer for 1 hour. Stir in coriander (cilantro) leaves. Heat through.Serve with rice, naan or parathas.
Cook in oven:
- After step 3 , sprinkle with curry leaves and coriander leaves, and transfer to an ovenproof dish. Cover with lid. Bake at 180C or 350F for 2 ½ hours.Cook in slow cooker:After step , transfer the curry to the slow cooker. Sprinkle with coriander leaves. Cook on low for 7 hours or on high for 4 hours.
Cook in instant pot:
- Turn on sauté mode. Continue until step 3. Sprinkle with coriander leaves and curry leaves. Close with lid. Select manual mode and set the timer for 20 minutes. After 20 minutes, let the pressure release naturally for 15 minutes. Remove lid.
Notes
Nutrition
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Craig Stewart says
I tried this Beef Madras recipe for the first time about three nights ago and it definitely won't be the last. I was surprised at the intensity of the flavours despite what seemed to be a fairly basic list of ingredients.
I did take Rose's advice and upped the chilli powder level to one whole teaspoon as well as throw in a split green chilli with the onions at the start. I got no complaints from the heat police that I live with so may consider doubling up this level.
I also increased the simmering time considerably to in excess of two hours as this did make for very tender beef.
Strongly recommended.
Ash says
Awesome recipe, yummy, whole family enjoyed it… flavours are incredible… super easy and healthy ingredients…many thanks for sharing.
Keith. says
Excellent recipe and outcome. One of the best curries I've ever made. Simple but so tasty and you can make it as hot as you want by just adding more chilli powder. Recommended.
MartinChristman says
Tried your Pork Vindaloo recipe yesterday. I live in Thailand and am used to spicy food but only added 5 Dry Chillies. Turned out excellent. Will return to you web page. Regards
Gordon Tansey says
Hi Nish
Happy to find your website. Just wondering how much water to include in this recipe?
Cheers
Rose Mary George says
Start with 2 cups, add more if needed. 🙂
Sunita says
At what step the curry leaves go in?
Rose Mary George says
After step 3. You can also add them with onions. 🙂