There are arguments over whether or not Beef Madras Curry actually originates from India. With some believing that it was first made on the streets of Britain. With so many Indian-style curries having originated from the UK I wouldn’t be surprised. But, no matter where it came from, it is one of my favorites.
This is my top way to make Madras with a deep and rich flavor – there sure are many variations. I find that a homemade one offers up a much better curry outcome but you can use a shop-bought Madras Curry Powder if you prefer.
Madras Curry Powder
Beef Madras Curry Recipe
- Place a large frying pan over a high heat and add 1 tablespoon of olive oil
- Add the beef to brown the meat all over
- Remove after 5 minutes and set aside
- Add the other teaspoon of olive oil to the pan
- Reduce the heat to medium and add the madras curry powder stiring to release the flavours
- Add the chopped onion and garlic and stir consisstently and cook for 5 minutes
- Add the tomato puree and ginger to the pan and cook for a further 2 minutes stirring occasionally
- Crumble the stock cube into the curry and add the water then stir thoroughly to combine
- Cover with a lid then turn the cooker to low and simmer for 60 minutes stirring ocassionaly (add water if the curry is becoming dry)
- Remove from the heat and serve in bowls with a squeeze of lemon juice and some finely chopped corriander on top
- Enjoy with nan bread or rice