Authentic Madras Beef Curry
Recreate your favourite beef curry at home using beef chuck steak and classic Asian spices. This slow cooked curry is great with beef shin too.
prep time
20 mins
cook time
2 hours 30 minutes
serves
6 people
Energy
216kcal
Fat
9.6g
Saturates
1.9g
Carbs
7.6g
Sugars
5.8g
Fibre
2.1g
Protein
26.8g
Salt
1g
Ingredients
- 675g chuck steak, cut into 2.5cm cubes
- 2 tablespoons rapeseed or sunflower oil
- 2 medium onions, peeled and sliced
- 2 garlic cloves, peeled and crushed
- 1 x 2.5cm piece fresh root ginger, peeled and finely chopped or grated
- 1 teaspoon ground turmeric
- 2 teaspoons Garam Masala
- 1 teaspoon cumin seeds, crushed or ground cumin
- 1 teaspoon dried chilli flakes or hot pepper sauce
- 1 x 400g can chopped tomatoes
- 400ml good, hot beef stock
- Natural yogurt, to garnish
- Small handful freshly chopped coriander leaves, to garnish
Method
Heat the oil in a large 1.2L heat/flameproof casserole dish with a lid and cook the onion, garlic, ginger and spices together for 3-4 minutes, stirring occasionally.
Add the beef and cook for 2-3 minutes until lightly coloured. Add the remaining ingredients except the yogurt and coriander.
Bring to the boil, cover and cook for 2-2½ hours on the hob or in a preheated oven at 180°C/160°C Fan, Gas Mark 4 until the beef is tender, stirring occasionally. Season if required.
Garnish with the yogurt and coriander and serve the curry with rice, naan bread or poppadoms and a selection on chutneys.
