Member recipe

Slow Cooked Beef Madras

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Cooking time

Prep: 20 minutes Cook: 3 hours

Skill level



Serves 4

A takeaway favourite cooked in the oven.

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Dry Spices.

  • 1tbsp coriander seeds
  • 1tbsp cumin seeds
  • 3 cloves
  • 1tsp peppercorns
  • 1tsp fennel seeds
  • 1tsp mustard seeds
  • 1tsp fenugreek seeds
  • 3 dry chillies (adjust according to your taste)

The Curry.

  • 1tbsp chopped garlic
  • 2tbsp chopped ginger
  • 2 chopped onions
  • 850g beef brisket, cut into 3cm chunks
  • 1tsp turmeric powder
  • 600g chopped tomatoes
  • 2tbsp chopped coriander
  • 4 sliced chillies (adjust according to your taste)
  • 1 stick cinnamon
  • 200ml water


  1. In a small frying pan, dry roast the spices. Cook, stirring on low heat for about 5 minutes. Grind the roasted spices in a spice grinder or a pestle and mortar, leave aside.

  2. In a large ovenproof casserole pan,fry, ginger, onions, garlic with plenty of sea salt. Stir fry for about 2-3 minutes. Add the beef, ground spices and turmeric powder. Stir to coat the meat in the spices. Add tomatoes, fresh coriander, chillies, cinnamon stick and water. Stir together.

  3. Cover the casserole pan with a lid. Bake in 150c fan forced oven for around 3 hours. Give the curry a stir half way through cooking.

  4. Serve with rice and bread.

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