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Beef Madras Curry Recipe

Beef Madras Curry Recipe

This easy beef madras curry recipe will help you recreate the wonderful UK takeaway favourite, the fiery, sour beef madras!
Prep Time 25 mins
Cook Time 1 hr 45 mins
Course Main Course
Cuisine Indian
Servings 2 people


  • 1 tbsp Ghee or Oil neutral oil
  • 400 g Beef any braising cut
  • 1 lrg White Onion
  • 3 cloves Garlic
  • 1-2 inches Fresh Ginger
  • 2 tsp Chilli Powder
  • 1/2 tsp Fenugreek Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Seeds
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Fennel Seeds
  • 3 tsp Tamarind Paste
  • 4 Cardamom Pods
  • 1 tsp Mustard Seeds
  • 1 Bay Leaf
  • 4 Green Chillies
  • 1 can Chopped Tomatoes
  • Salt
  • Lime Juice



  • Peel and finely dice the onion and set aside.
  • Peel and chop the garlic and ginger, then grind them into a paste and set them aside.
  • In a hot, unoiled pan, toast the coriander seeds, cumin seeds, fennel seeds and cardamom pods, just for a minute or two until they go brittle, but without burning. Then grind them into a fine powder and mix them with the turmeric, chilli powder and fenugreek powder. You may need to pick out any large pieces of cardamom shell that won't break down, but you don't have to.
  • Dice and season your meat.


  • In a large, hot, well oiled (or gheed) pan, sear the meat all over, then set aside.
  • Reduce the heat to medium and top up the oil or ghee, then caramelise the onions for about 10 minutes, until they go very soft and sweet. A little salt will help the process along. After the first five, add the mustard seeds as well.
  • Now add the spice powder and mix it in, cooking for a couple of minutes.
  • Add the paste and stir in for about a minute.
  • Add the chopped tomatoes and stir everything together.
  • (Optional) Blend everything together and return to the pot.
  • Add the meat, whole chillies and a bay leaf, then cook on a low-medium heat for 1.5 - 2 hours, until the meat is braised and the sauce is nice and thick. If the meat isn't fully braised by the time the sauce has reduced, top up with a little water. Stir regularly while it cooks to make sure nothing sticks.
  • Pick out your bay leaf and add the tamarind sauce. As much as you feel the dish needs. If you want to bring even more sour flavours out of the dish, a little lime juice will work very well.
  • Adjust the seasoning if necessary and serve with rice or naan.
Keyword Beef Curry, beef madras, brindian, Curry, Indian Cuisine, Indian food, madras