Beef Curry (Madras or Kerala style)

  • Preparation Time10 mins
  • Cooking Time100 mins
  • Serves4
  • DifficultyEasy
1 kg skirt or chuck steak
4 tbsp ground coriander
6 tsp ground cumin
1 tsp brown mustard seeds
1/2 tsp cracked black peppercorns
1 tsp chilli powder
1 tsp ground turmeric
1 tsp salt
2 tsp crushed garlic
2 tsp grated fresh ginger
2-3 tsp white vinegar
1 tbsp oil or ghee
1 medium chopped onion
4 tbsp tomato puree
240ml beef stock

Trim the excess fat and sinew from the meat, and cut into 2.5 cm cubes.

Place the coriander, cumin, mustard seeds, peppercorn, chilli powder, turmeric, salt, garlic and ginger in a small bowl. Stir to combine. Add the vinegar and mix to a smooth paste.

Heat the oil in a large pan, add the onion and cook over medium heat until just soft.

Add the spice paste and stir for one minute.

Add the meat and cook, stirring until it is coated with the spice paste.

Add tomato paste and stock.

Cover and simmer for 1 1/2 hours, or until the meat is tender.

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