Madras Beef Curry


675g/1½ lb chuck steak, cut into 2.5cm/1 inch cubes

30 mll/2 tbsp rapeseed/sunflower oil

2 medium onions, peeled & sliced

2 garlic cloves, peeled & crushed or 5ml/1tsp garlic puree

1 x 2.5cm piece root ginger peeled and finely chopped or 5ml/1tsp ginger puree

45 ml/3tbs Madras curry paste or similar

600 ml/1 pint good, hot beef stock

Salt & freshly milled black pepper

45ml/3 tbsp natural yogurt, to garnish

Small handful freshly chopped coriander leaves, to garnish


1. Heat the oil in a large flame/heatproof casserole dish with a lid and cook the onion, garlic, ginger and curry paste for 2-3 minutes until soft and lightly brown.

2. Add the beef cubes and cook for 3-4 minutes until lightly coloured.

Add the remaining ingredients except the yogurt and coriander and season to taste.

Cover, reduce the heat and cook on the hob or in a pre heated oven at Gas Mark 4, 180°C, 350°F for 2 hours.

3. Add the yogurt and continue to cook for a further 30 minutes.

4. Garnish with the coriander and serve the curry with rice or naan bread or poppadums and a selection of chutneys


This recipe works well with shin of beef too.

If you prefer a hotter curry stir through 5ml/1tbsp dried chilli flakes or hot pepper sauce.






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