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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.

  • 6
  • 170 mins


  • 675g/1½lb chuck steak, cut into 2.5cm/1 inch cubes
  • 30ml/2tbsp rapeseed or sunflower oil
  • 2 medium onions, peeled and sliced
  • 2 garlic cloves, peeled and crushed
  • 1 x 2.5cm/1 inch piece fresh root ginger, peeled and finely chopped or grated
  • 5ml/1tsp ground turmeric
  • 10ml/2tsp Garam Masala
  • 5ml/1tsp cumin seeds, crushed or ground cumin
  • 5ml/1tsp dried chilli flakes or hot pepper sauce
  • 1 x 400g can chopped tomatoes
  • Salt and freshly milled black pepper
  • 400ml/14 fl oz good, hot beef stock
  • Natural yogurt, to garnish
  • Small handful freshly chopped coriander leaves, to garnish


Heat the oil in a large 1.2L/2pint 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 Gas mark 4, 180°C/350°F 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.


This recipe works well with shin of beef too, but cook for 3 hours. If you prefer a milder curry omit the chilli flakes or hot pepper sauce.

Images courtesy of AHDB.

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