Beef Madras

Beef Madras, Step by Step

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1. Brown the beef in 1 tbsp of the oil in batches, then set aside.

   Mark done

2. Fry the onions in the remaining oil for 10 minutes until deep gold. Add the garlic, ginger, curry powder and chilli powder and stir for 1 minute.

   Mark done Start 10 min timer

3. Add the tomatoes, water and beef and bring to a simmer. Cook partly covered for 90 minutes, stirring now and then, until tender.

   Mark done Start 90 min timer

4. Stir in the vinegar and salt and leave for 10 minutes.

   Mark done Start 10 min timer

Small Things That Help

• Brown the beef in batches.
• Cook the onions until deep gold.
• If your hob runs hot, check at 70 minutes.
• Add vinegar at the end.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve with Beef Madras

• Basmati rice
• Naan
• Cucumber raita
• Mango chutney

Leftovers and Storage

Keeps in the fridge for up to 4 days and improves overnight. Reheat gently.

Questions About Beef Madras

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.