Beef Madras Curry

Beef Madras Curry

4.7 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 160.1
  • Total Fat: 4.8 g
  • Cholesterol: 57.0 mg
  • Sodium: 388.6 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 24.3 g

View full nutritional breakdown of Beef Madras Curry calories by ingredient

Number of Servings: 10


    1kg steak, diced
    1/4 cup ground coriander
    2 tablespoons ground cumin
    1 teaspoon black mustard seeds
    1/2 teaspoon cracked black pepper
    1 teaspoon chilli powder
    1 teaspoon ground turmeric
    1 teaspoon salt
    2 cloves garlic, crushed
    2 teaspoons crushed ginger
    1 tablespoon white vinegar
    2 tablespoons water
    1 tablespoon oil or ghee
    1 medium onion, diced
    1/4 cup tomato paste
    1 cup (250ml) beef stock

    Finely chopped spring onions to garnish


An excellent way the reduce the fat in this dish, is to use a 1/4 cup of beef stock to brown the beef in, instead of oil.

Also, try replacing the 1 Cup of Beef Stock in the recipe with 1 cup of ginger beer. You won't believe how good this makes it taste.

For a spicier curry, add 2 tsp of Garlic paste and 2 tsp of Chilli paste when you are browning the beef.


1. Place the coriander, cumin, mustard seeds, pepper, chilli powder, turmeric, salt, garlic and ginger in a bowl and stir to combine. Add the vinegar and water and mix to a smooth paste.
2. Heat the oil or ghee in a large saucepan then add the onion and cook until soft.
3. Add the curry paste and stir until the onion is a part of the paste.
4. Add the diced steak and stir until it is coated with the curry paste.
5. Add the tomato paste and beef stock then stir.
6. Cover and simmer for 1 hour 15 minutes or until the meat is tender.

Serving Size: Serves 10

Member Ratings For This Recipe

  • no profile photo

    Great sounding recipe!!! - 2/23/21

  • no profile photo

    Yum - 3/1/19

  • no profile photo

    Very Good
    tasty - 4/30/18

  • no profile photo

    nice one - 2/13/13