Beef Madras Curry

Prep Time
Cook Time
1h 50m
Ready In

"Found this in my Asian Cookbook...hope you enjoy it! This is great served with a side of rice...and veggie of you choice."

Original recipe yields 4 servings


  • Serving Size: 1 (347.3 g)
  • Calories 557.6
  • Total Fat - 36.7 g
  • Saturated Fat - 13.6 g
  • Cholesterol - 176.9 mg
  • Sodium - 1160.7 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 1.5 g
  • Sugars - 1.6 g
  • Protein - 48 g
  • Calcium - 107.1 mg
  • Iron - 6.2 mg
  • Vitamin C - 4.9 mg
  • Thiamin - 0.2 mg

Step 1

Trim the excess fat and sinew from the meat, and cut it into 1 inch cubes.

Step 2

Place the coriander, cumin, mustard seeds, peppercorns, chili powder, turmeric, slat, garlic and ginger in a small bowl; stir to combine.

Step 3

Add the vinegar and mix to a smooth paste.

Step 4

Heat the oil in a large pan; add the onion and cook over medium heat until just soft.

Step 5

Add the spice paste and stir for 1 minute.

Step 6

Add the meat and cook, stirring until it is coated with the spice paste.

Step 7

Add the tomato paste and stock.

Step 8

Simmer, covered for 1 hour 30 minutes, or until the meat is tender.

Tips & Variations

No special items needed.


Mia in Germany

This was perfect for our tastebuds! I halved the recipe for 1 pound and we had it with lots of steamed vegetables. Thanks for sharing! Made for FYC

review by:
(3 Mar 2020)


This is very good! And the house smelled wonderful while it cooked. The only thing I might change is to reduce the amount of cumin a bit. The meat was very tender. I served with Naan bread and vegetables. Thanks for sharing! Made for FYC tag game.

review by:
(11 Apr 2016)


This was really delicious! I did change a couple things up. First, I added mushrooms with the onions. Also, I browned the meat first. Removed from pan. Then did the onions and mushrooms in the same skillet with all the brown goodness. When I mixed in the spice paste, I then added the tomato paste and let it cook a little to take the raw taste out. Then added back in the beef and then the stock. Since I used a small eye of round roast, I finished it covered in the oven at 350°F for 2 hours, since it's a tough meat. I was afraid it would stick and burn on top of the stove. I checked on it after an hour to see if it needed more stock, which it did. It came out tender and very flavorful. This is a keeper.

review by:
(9 Apr 2016)


I made this yesterday and we had it for dinner and today heated up some of the left overs in the microwave and have to say it tasted even better the next day. The changes I made was to use lean gravy beef and instead of cooking on the stove top I put it in 160C fan forced oven and cooked it for 2 1/2 hours and result was beautiful tender chunky pieces of the most flavoursome of meat, thank you TeresaS made for For Your Consideration tag game on FF&FF.

review by:
(9 Apr 2016)