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Member recipe

Slow Cooked Beef Madras

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(12 ratings)

Member recipe by

Servings

Serves 4

Delicious spicy beef madras with meat that just falls apart!

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Ingredients

  • 2 tbsn olive oil
  • 2 mediums onions, chopped
  • 1 tbsn ginger, grated
  • 4 cloves of garlic, crushed or chopped
  • 2 large chillies, finely chopped with seeds
  • 1 tbsn garam masala
  • 1 tsp tumeric
  • 1 tsp cayenne or chilli powder
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tbsn madras curry powder
  • 400g chopped tomatoes
  • 2 tsp tomato puree
  • 400 ml coconut milk
  • 3 tbsn coriander, fresh
  • 700g stewing steak, cut into chunks
  • 1 tsp sugar
  • 2 tbsn plain yoghurt
  • 2 tbsn double cream
  • Salt

Method

    1. Heat oil in a pan and add chopped onion; cook slowly until golden.
    2. Add ginger, garlic , chilli and all the spices and fry for 1 minute.
    3. Add chopped tomatoes, tomato puree, coconut milk and 2 tbsn coriander and stir together for a minute.
    4. Add beef, stir and transfer everything to a slow cooker.
    5. Cook on LOW for 6 hours.
    6. Add sugar, yoghurt and cream (add slightly more or less according to taste and how hot you like your madras)
    7. Serve with the remaining coriander sprinkled on top.
    8. Taste even better if made the day before!
    9. Serve with basmati rice and naan.

Comments, questions and tips

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Comments (20)

fionnrua's picture
5

Make this in the simmering oven of an AGA. This gets asked for at least once a week. Have made it with chicken and lamb too which is just as good.

Jmsmethurst@live.co.uk's picture
5

Love making this curry in my slow cooker always a winner with everyone.

riddler's picture
5

I did this on the hob as it was a last minute decision to make and cooked it on a low heat for around 3 hours. I also omitted the yogurt and cream (personal choice) and it was lovely! Definitely doing this again

magnersmuncher's picture
5

Great recipe which can be dabbled with to suit. I use round steak, and would go as far as to suggest that cheaper meat cuts are better. The meat tenderises well and any fat just adds to the flavour... Definitely best done the day before, but try and keep your tasting spoon out! It's like trying to suck a fruit pastille.

jennyhutch's picture

Left overnight in my slow cooker and it looks and tastes great this morning! Quite spicy (I had no fresh chillies so put some chilli flakes in, but am waiting until I serve tonight to add the yogurt and cream which I think will make it a great balanced dish. Super addition to my slow cooker recipe book - and very adaptable according to what's in the fridge/cupboard - thanks!

Jojopops70's picture

Hoeing to try this recipe soon. Could you make this with reduced fat coconut milk, would it still work? Thanks.

cookiecov's picture

Do you use powder garam masala or paste?

cakeanyone's picture
5

I use garam masala powder but you could mix up the recipe to suit you. Hope you enjoy it!

AmySheehan88's picture

I cooked this for the first time last week, and have just done it again ready for tomorrow. It's a fantastic recipe. Really delicious and takes no time at all!

cakeanyone's picture
5

Thanks Amy, I'm so pleased you enjoyed this recipe!

cakeanyone's picture
5

Thanks for the great comments - much appreciated! In answer to your questions, the large chillies I used were of a medium heat (check packaging to be sure). I'm a bit slapdash with adding the salt! I usually add about 1/2 tsp near the beginning and then add more at the end to taste. My slow cooker/crock pot is a really large one. I'm not sure of the exact litre size, but large enough to fit a large chicken, but one half the size would be just as good. As to the cuts of beef, I use stewing or casserole steak cut into rough 4cm/2inch pieces, but any cheaper cuts should be fine as the slow cooker should make any meat fall apart. I hope this helps :-)

cakeanyone's picture
5

Thanks for the great comments - much appreciated! In answer to your questions, the large chillies I used were of a medium heat (check packaging to be sure). I'm a bit slapdash with adding the salt! I usually add about 1/2 tsp near the beginning and then add more at the end to taste. My slow cooker/crock pot is a really large one. I'm not sure of the exact litre size, but large enough to fit a large chicken, but one half the size would be just as good. As to the cuts of beef, I use stewing or casserole steak cut into rough 4cm/2inch pieces, but any cheaper cuts should be fine as the slow cooker should make any meat fall apart. I hope this helps :-)

Carl_99's picture

The taste of this is absolutely delicious, it over cooked my stewing beef though and the meat was a bit dry. Any recommendations of cuts of beef to use and how big to make the chunks so that it doesn't dry out too much?
Thanks

hellfire666's picture

Any recommendations on litre size of slow cook pot? Thanks

spooniemoonie's picture
5

Love this - easy and quick to make, authentic, robust spices and absolutely delicious!

bonusball's picture

What large chillies are you adding to recipe?
When is the salt added and how much?

bonusball's picture

What large chillies are you adding?

Clive's picture
5

Best Madras recipe I've come across. Works a treat. Many thanks for posting this. (Advanced in years & didn't cook until 7 years ago - this is one of the best !)

cakeanyone's picture
5

Thanks Clive, I'm really glad you enjoyed it! :)

Questions (1)

Jojopops70's picture

Hi there, I am hoping to try this recipie soon, but wondered if I could use low fat coconut milk, would it still work ok?

Tips (2)

Zod's picture

All time favourite curry recipe. Thanks for sharing.

cakeanyone's picture
5

Thank you so much Zod! :)