Slow-cooked beef, tender potatoes and warming spices simmer in a rich tomato sauce for a comforting beef Madras curry full of depth.
2 people
Did you know?
For a complete taste experience, serve beef madras curry with a dollop of thick yoghurt.
1
Heat half the oil in a large saucepan over a high heat. Add steak and cook, stirring until browned. Remove meat and juices from pan.
2
Add remaining oil to frying pan. Add onions and cook over a medium heat for 5 minutes or until soft, stirring occasionally. Add curry paste and ginger and cook, stirring for 2 minutes longer.
3
Add tomatoes, beef, water and cardamom pods and stir to combine. Cover and simmer for 1 hour; stirring occasionally.
4
Uncover; add potatoes and stir to combine. Cover and cook for 15 minutes. Remove lid and cook for 20 minutes longer or until the potatoes are tender, stirring occasionally.
5
Add spinach and stir until just wilted. Serve beef madras curry with basmati rice and chapati bread.
This beef Madras curry builds its flavour gradually. The beef is browned first, then left to simmer with onion, ginger, cardamom and Madras curry paste until tender, creating a rich, aromatic base with plenty of warmth.
Mutti Whole Peeled Tomatoes soften slowly as the curry cooks, releasing their juices into the spices and beef. The result is a deep, full-bodied tomato curry sauce that brings balance to the heat of the Madras paste while keeping the dish rich and comforting.
Serve this Madras beef curry with fluffy basmati rice and warm chapati to catch every spoonful of sauce. A dollop of thick yoghurt on top adds a cool contrast to the spices and makes this slow-cooked dish even more satisfying.
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