Beef Madras Curry


453 grams stewing steak – chicken breast or lamb can be used instead if preferred
1 tablespoon plain flour
2 medium sized onions
28 grams butter
1 tsp turmeric
1 tsp coriander
1 tsp cayenne pepper
half tsp black mustard seeds
half tsp cumin
4 cloves Madras Rubbed Spicy Smoked Garlic – skinned and crushed
28 grams seedless raisins
Coriander leaves


Crush the spices in a pestle and mortar – or use a plastic bag and rolling pin.

Cut the meat into 2cm cubes and toss them in the flour. Skin and finely chop the onion

Place the butter in a pan over a medium heat. When it is hot, add the meat to the pan. Brown for 5 minutes, turning so all sides are sealed. Lift out onto a plate.

Add the onion to the pan and cook for 5 minutes, turning occasionally.

Add the spices and cook for 3 minutes. Add the crushedMadras Rubbed Spicy Smoked Garlicc then add to the pan and cook for 2 minutes.

Add 150ml of hot water and boil briskly, stirring all the time, for 5 minutes -scraping any residue from the bottom of the pan.

Return the meat to the pan and add the raisins and water to come just above the meat. Simmer over a low heat for 2 hours 15 minutes.

To finish scatter with coriander leaves and serve with pilau rice or plain basmati rice, poppadoms and onion bhajis for an Indian Meal feast!


Buy Madras Rubbed Spicy Smoked Garlic


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