Beef madras recipe

Name: Beef madras recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cinnamon stick (2.5cm); 10 green cardamom pods; 8 cloves; 10 black peppercorns; 2 tsp cumin seeds; 1 tbsp coriander seeds; 6 dried Kashmiri red chillies, seeds shaken out; 5 tbsp vegetable oil; 1 onion, sliced; 0.5 tsp turmeric; 1 tsp garam masala, or to taste; 1 pinch salt, to taste; 500 g (17.6oz) diced beef; 20 g (0.7oz) fresh root ginger, peeled weight; 7 garlic cloves; 4 green chillies, whole but pierced (optional); 4 tbsp single cream; 1 handful of chopped fresh coriander; 2 tomatoes

Servings: persons

1 cinnamon stick (2.5cm)
10 green cardamom pods
8 cloves
10 black peppercorns
2 tsp cumin seeds
1 tbsp coriander seeds
6 dried Kashmiri red chillies, seeds shaken out
5 tbsp vegetable oil
1 onion, sliced
0.5 tsp turmeric
1 tsp garam masala, or to taste
1 pinch salt, to taste
500 g (17.6oz) diced beef
20 g (0.7oz) fresh root ginger, peeled weight
7 garlic cloves
4 green chillies, whole but pierced (optional)
4 tbsp single cream
1 handful of chopped fresh coriander
2 tomatoes

1
Using a spice grinder, grind all the whole spices and chillies to a fine powder.
2
Heat the oil in a large non-stick saucepan.
3
Add the onion and cook until well browned.
4
Stir in all the spices, salt and a splash of water and cook for one minute.
5
Add the beef and brown in the spice paste for a good six to eight minutes over a moderate heat.
6
I often add a splash of water when it starts to stick.
7
Meanwhile, blend the ginger, garlic and tomatoes until smooth, using a little water to help.
8
Add to the pan with the green chillies, bring to the boil, then cover and simmer gently until the liquid has reduced.
9
Check after 10 minutes, give the pot a stir and come back in another five minutes.
10
Now increase the heat and brown the beef and sauce together until it has been absorbed by the beef.
11
Pour in enough water to cover, bring back to a boil, cover and cook until the meat is tender, it will take around one and a quarter hours.
12
Uncover the lid and reduce the sauce in the pan until it is creamy.
13
Add the cream and chopped coriander, taste, adjust the seasoning and serve.

964

kcal

Calories

Fat

100

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 cinnamon stick (2.5cm), 10 green cardamom pods, 8 cloves, 10 black peppercorns, and more.

Yes, Beef madras recipe falls under the Meat & Poultry 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!