Madras Beef Curry Madras Beef Curry

Madras Beef Curry

Try with curry with beef cubes plus minimal ingredients and uses a curry paste to reduce your hands-on time in the kitchen.

prep time
15 mins

cook time
2 hours 30 minutes

6 people


  • 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 or 5ml/1tsp garlic purée
  • 1 x 2.5cm/1 inch piece root ginger, peeled and finely chopped or 5ml/1tsp ginger purée
  • 45ml/3tbsp Madras curry paste or similar
  • 600ml/1pint good, hot beef stock
  • Salt and freshly milled black pepper
  • 45ml/3tbsp 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 preheated oven at Gas Mark 4, 180°C, 350°F or on the hob 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 poppadoms and a selection of chutneys.


This recipe works well with shin of beef too. If you prefer a hotter curry stir through 5ml/1tsp dried chilli flakes or hot pepper sauce.