Beef Madras Recipe

Name: Beef Madras
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 dried red chili, chopped (the more seeds you use, the hotter the curry); 2 teaspoons ground coriander; 2 teaspoons ground turmeric; 1 teaspoon black mustard seeds; 1/2 teaspoon ground ginger; 1/4 teaspoon fresh ground black pepper; 1 1/4 cups coconut cream; 4 tablespoons ghee or 4 tablespoons vegetable oil; 2 onions, chopped; 3 garlic cloves, chopped; 1 lb beef, trimmed and cut into 2-inch cubes; 1 cup beef stock; fresh lemon juice; kosher salt; pappadams, to serve (Indian bread)

Servings: persons

1 -2 dried red chili, chopped (the more seeds you use, the hotter the curry)
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon black mustard seeds
1/2 teaspoon ground ginger
1/4 teaspoon fresh ground black pepper
1 1/4 cups coconut cream
4 tablespoons ghee or 4 tablespoons vegetable oil
2 onions, chopped
3 garlic cloves, chopped
1 lb beef, trimmed and cut into 2-inch cubes
1 cup beef stock
fresh lemon juice
kosher salt
pappadams, to serve (Indian bread)

1
In a bowl, combine chopped chiles (including any seeds), coriander, turmeric, mustard seeds, ginger, pepper, and just enough coconut cream to make a thin paste.
2
In a large skillet, melt ghee (or add vegetable oil), over medium high heat; add onions and garlic, and cook, stirring frequently, until onions are golden brown, about 5 to 8 minutes; add spice paste and stir until aromatic, about 2 minutes.
3
Add meat and stock and bring to a boil, reduce heat to low, cover, and simmer until meat is tender, about 1 1/2 hours (if mixture gets too dry and meat tries to stick to the bottom, stir in additional water or stock).
4
Uncover, stir in remaining coconut cream and lemon juice; season with salt.
5
Simmer, stirring occasionally, until sauce reduces slightly; serve with pappadams.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 -2 dried red chili, chopped (the more seeds you use, the hotter the curry), 2 teaspoons ground coriander, 2 teaspoons ground turmeric, 1 teaspoon black mustard seeds, and more.

Yes, Beef Madras falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Madras

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions