📝 About This Recipe
A cornerstone of the Anglo-Indian curry house tradition, this Beef Madras is a masterclass in balancing fiery heat with a deep, savory complexity. Featuring tender chunks of slow-cooked beef enveloped in a rich, crimson gravy infused with toasted spices, tamarind, and curry leaves, it represents the bold heart of British fusion cooking. This recipe bridges the gap between the traditional South Indian 'Madras' style and the beloved, high-heat techniques found in London's finest curry houses.
🥗 Ingredients
The Beef & Marinade
- 1 kg Chuck steak or Braising steak (cut into 3cm cubes)
- 2 tablespoons Ginger-Garlic paste (freshly blended or store-bought)
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
The Spice Base
- 4 tablespoons Vegetable oil or Ghee
- 3 tablespoons Madras Curry Powder (high quality, hot variety)
- 1 tablespoon Kashmiri Chili Powder (for vibrant red color and moderate heat)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
The Aromatics & Sauce
- 3 large Onions (very finely diced or pulsed in a food processor)
- 1 piece Cinnamon stick (roughly 2 inches)
- 4 pieces Green Cardamom pods (lightly crushed)
- 10-12 leaves Fresh Curry Leaves (essential for authentic Madras flavor)
- 2 tablespoons Tomato Purée
- 400 grams Chopped Tomatoes (1 tin, blended until smooth)
- 1 tablespoon Tamarind Paste (concentrated)
- 500 ml Beef Stock (hot, high-quality stock)
For Garnish
- 1 handful Fresh Cilantro (roughly chopped)
- 2 pieces Fresh Green Chilies (sliced lengthwise for extra heat)
👨🍳 Instructions
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1
In a large bowl, toss the cubed beef with the ginger-garlic paste, turmeric, and salt. Cover and marinate for at least 30 minutes, or overnight in the fridge for maximum flavor penetration.
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2
Heat 2 tablespoons of oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Brown the beef in batches until deeply caramelized on all sides. Remove the beef and set aside on a plate.
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3
Lower the heat to medium and add the remaining oil. Toss in the cinnamon stick and cardamom pods, sizzling for 30 seconds until fragrant.
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4
Add the finely diced onions. Cook slowly for 15-20 minutes, stirring frequently, until they are golden brown and starting to caramelize. This 'browning' is the secret to a dark, rich Madras sauce.
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5
Stir in the tomato purée and cook for 2 minutes to cook out the raw metallic taste.
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6
Add the Madras curry powder, Kashmiri chili powder, cumin, and coriander. Add a splash of water to prevent the spices from burning and stir for 2 minutes until the oil begins to separate from the paste.
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7
Pour in the blended canned tomatoes and the curry leaves. Simmer for 5 minutes until the sauce thickens and darkens.
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8
Return the browned beef and any resting juices to the pot. Stir well to coat the meat in the thick spice base.
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9
Add the hot beef stock and the tamarind paste. Bring to a gentle boil, then reduce the heat to very low.
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10
Cover with a tight-fitting lid and simmer for 1.5 to 2 hours. Check occasionally to ensure it isn't sticking, adding a splash of water if the sauce becomes too thick.
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11
Once the beef is fork-tender and the sauce has reduced to a thick, glossy consistency with oil pooling slightly on top, taste for seasoning. Add more salt or tamarind if needed.
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12
Turn off the heat and let the curry rest for 10 minutes. This allows the flavors to settle and the oils to rise to the surface, a hallmark of a great British Madras.
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13
Garnish generously with fresh cilantro and sliced green chilies before serving.
💡 Chef's Tips
For the most authentic 'curry house' flavor, use a base gravy if you have time to make one, but this slow-cook method yields similar richness. Do not rush the onions; they provide the body and sweetness that balances the intense heat of the Madras spices. If the curry is too spicy, stir in a teaspoon of brown sugar or a squeeze of lemon juice to balance the heat. Fresh curry leaves are non-negotiable for a true Madras; dried ones lack the citrusy, herbal punch required for this dish. Using chuck steak is better than 'lean' beef, as the fat and connective tissue break down to create a silky, luscious sauce.
🍽️ Serving Suggestions
Serve alongside steaming hot Basmati rice or fragrant Pilau rice. Pair with a buttery Garlic Naan or a crispy Tandoori Roti to scoop up the thick gravy. A side of cooling Cucumber Raita is highly recommended to offset the heat of the Madras. Serve with a crisp, cold Lager or an India Pale Ale (IPA) to complement the spicy notes. Include a side of Mango Chutney and lime pickle for the classic British curry house experience.