Beef Madras (Curry House Style)
Tender chunks of braised beef in a deep red, medium hot madras sauce with a tang of lemon, just like the curry house classic.
Made with Curry base sauce (onion and tomato) and Madras paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 15
- LevelMedium
- Costabout £2.31 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tbsp of the oil in a wide heavy casserole over a high heat. Brown the beef in two batches for 4 minutes each, until deeply coloured on all sides. Lift out and set aside.
8 min - 2
Add the rest of the oil and turn the heat to medium. Cook the onion for 8 minutes until soft and golden, then add the garlic and ginger and cook for 1 minute.
8 min - 3
Stir in the madras paste and cook for 2 minutes, until the oil starts to separate and it smells toasted. Add the tomato purée and fenugreek leaves and cook for 30 seconds.
2 min - 4
Pour in 400 ml of your ready made curry base sauce (see the base recipe) and the water. Return the beef and any juices to the pot and bring to a gentle simmer.
- 5
Cover with the lid slightly ajar and simmer very gently for 1 hour 30 minutes, stirring now and then, until the beef is tender enough to cut with a spoon.
90 min - 6
Uncover and simmer for 10 minutes if the sauce looks thin; it should coat the beef. Stir in the garam masala, lemon juice and salt, and taste.
10 min - 7
Rest off the heat for 5 minutes, scatter over the coriander and serve with boiled basmati rice.
Tips
- Brown the beef properly in batches. Crowding the pan steams it and you lose the deep savoury base of the sauce.
- Beef chuck or shin gives the best result because it turns soft and sticky when simmered slowly. Lean steak goes dry and stringy.
- Madras should be the colour of brick, hot and slightly sharp. Add a pinch of sugar only if the lemon makes it too sour for you.
- Check that your madras paste and ground spices are labelled gluten free if you are cooking for coeliacs, as a few blends contain wheat fillers.
Storing and freezing
Cool quickly and chill within 1 to 2 hours. It keeps 3 days in the fridge or 3 months in the freezer in portions. Reheat until steaming hot all the way through.
Questions
Can I make beef madras in a slow cooker?
Yes. Brown the beef and fry the paste as in the recipe, then tip everything into a slow cooker and cook on low for 7 to 8 hours. Stir in the lemon juice and garam masala at the end.
How hot is a beef madras?
Medium hot to hot, depending on your paste. For a milder curry use 30 g paste and add the rest of the heat to the plate with extra fresh green chilli instead.
Is this beef madras gluten free?
Yes, as long as your madras paste and spices are gluten free. The base and paste are made without wheat, dairy, egg or nuts, so the finished curry is also dairy free and nut free.
More made with curry base sauce (onion and tomato)
Beef Vindaloo (Curry House Style)
GFDFEFPrawn Dhansak (Parsi Prawn and Lentil Curry)
DFEFNFSquid Masala (Calamari Curry)
GFDFEFBeef Ularthiyathu (Kerala Dry Fried Beef with Coconut)
GFDFEFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.