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Madras Beef Curry


Beef – cut into 1” cubes
1 pound
Lemon juice
2 tbsp
2 tsp
Onion – finely chopped
1 large
Garlic cloves – finely chopped
Chillies – finely chopped
Coriander – ground
2 tbsp
Cumin – ground
1 tsp
1 tbsp
Powdered ginger
1 tsp
Black pepper
2 tsp
Tomato paste
4 ounces
Beef stock
2 ¾ cups
¼ cup
Garam masala
2 tbsp

Marinate the meat in lemon juice and salt. Mix the onion, garlic and chilli together well.

Heat the ghee in a heavy saucepan over medium heat and fry the onion mixture for 2 minutes.

Add the coriander, cumin, turmeric, ginger and pepper, stir well and cook for another 2-3 minutes.

Add the beef and lemon juice, stir well to coat the meat with the spices. Cook for 5-10 minutes.

Stir in the tomato paste and beef stock, bring to a boil then cover and simmer gently for 30-40 minutes until the meat begins to get tender.

Sprinkle in the garam masala and cook for further 10 minutes.

The gravy should by this stage be very thick, if it is not remove the lid from the pan and increase the heat to boil off excess moisture until the gravy thickens.