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Beef Madras

As one of our spicier curries, the Madras Spice Paste and Beef compliment each other to make a wonderful flavour-packed dish.

2 out of 3 Difficulty
3 out of 3 spice levels Hot
55 mins Preparation

Ingredients

Serves 4 people

  • 2 tbps oil
  • 1 medium onion
  • 2 tbps Patak’s Madras Spice Paste
    • or 1 Patak's Madras Paste Pot
  • 200ml water
  • 1 tsp chopped garlic & ginger (optional)
  • 250g diced beef
  • 200g canned chopped tomatoes
  • 1 tsp mustard seeds (optional)
  • 6-8 fresh curry leaves (optional)
  • 1 fresh chopped chilli (optional)

Method

  1. Heat the oil in a medium saucepan.
  2. Add the mustard seeds and curry leaves, if using.
  3. Add the onion; cook until soft.
  4. Add Patak’s Madras Spice Paste, 50ml of water, ginger and garlic. Stir occasionally, until the water has evaporated and your sauce thickened.
  5. Add the beef and fry until sealed.
  6. Add 150ml water, bring to the boil, cover, simmer gently for 30 minutes or until tender.
  7. Add chopped tomatoes, simmer un-covered for 15 minutes.
  8. For extra heat add a fresh chopped chilli.
  9. Garnish with fresh chopped coriander and serve with a cooling raita.

  • Serves 4 people

    • 2 tbps oil
    • 1 medium onion
    • 2 tbps Patak’s Madras Spice Paste
      • or 1 Patak's Madras Paste Pot
    • 200ml water
    • 1 tsp chopped garlic & ginger (optional)
    • 250g diced beef
    • 200g canned chopped tomatoes
    • 1 tsp mustard seeds (optional)
    • 6-8 fresh curry leaves (optional)
    • 1 fresh chopped chilli (optional)
    1. Heat the oil in a medium saucepan.
    2. Add the mustard seeds and curry leaves, if using.
    3. Add the onion; cook until soft.
    4. Add Patak’s Madras Spice Paste, 50ml of water, ginger and garlic. Stir occasionally, until the water has evaporated and your sauce thickened.
    5. Add the beef and fry until sealed.
    6. Add 150ml water, bring to the boil, cover, simmer gently for 30 minutes or until tender.
    7. Add chopped tomatoes, simmer un-covered for 15 minutes.
    8. For extra heat add a fresh chopped chilli.
    9. Garnish with fresh chopped coriander and serve with a cooling raita.

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