Madras beef curry

When I was 18 I worked in an Indian restaurant. It was a brief love affair, lasting a whole week! Like all love affairs, I was absolutely besotted at the beginning. I couldn’t wait till our next rendezvous. The sights and sounds in the kitchen were fascinating to me, and the smells of all the spices was almost intoxicating. But I started to see faults in my lover. So demanding, such hard work and so not my type. So we parted ways, but whilst that love affair didn’t last I never stopped loving it (the food, that is). In the past I used to make curries with the help of jars, but have vowed to make more from scratch. This is the start of hopefully more. Serves 4.


Madras Curry

  • 2 tablespoons olive oil
  • 6 shallots
  • 6 cloves garlic
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1 whole large red chilli, diced
  • 2 teaspoons grated ginger
  • 2 tablespoons lemon juice
  • 800g diced beef
  • 8 medium tomatoes, quartered
  • 500ml beef stock
  • Coriander, to garnish (optional)


  • 200g greek yoghurt
  • 1/4 cucumber, diced
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander


  • Add olive oil to a large frying pan.
  • Fry shallots over a low-medium heat, till browned. Approx 10 minutes.
  • Increase heat to medium. Add garlic, ginger, chilli and spices. Fry for 2-3 minutes, stirring often.
  • Add beef to the pan and fry for 3-4 minutes to brown.
  • Add tomatoes and beef stock.
  • Lower heat to low, cover with a lid and cook for 2 hrs.
  • Remove lid, increase heat to medium and cook for a further 30mins-1 hr, until sauce is thick. Stir regularly to prevent it catching.
  • To make the raita; simply mix ingredients together in a small bowl.
  • Serve with basmati rice, poppadoms and coriander. Enjoy!

2 Comments Add yours

  1. frankstero says:

    I could eat that right now!

    Liked by 1 person

    1. missannik says:

      Thanks Frank. šŸ™‚


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