Madras Curry

Prep: 20 min; Cook: 1 hr 30 min; Serves: 4


  • 2 lb 4 oz skirt steak
  • 1 1/2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1/2 tsp cracked black peppercorns
  • 1 tsp brown mustard seeds
  • 1 tsp ground turmeric
  • 1 tsp chilli powder
  • 2 tsp grated fresh ginger
  • 2 tsp crushed garlic
  • 2-3 tbsp white vinegar
  • 2 tsp grated fresh ginger
  • 1 tbsp ghee or oil
  • 1 onion, chopped
  • 1 cup beef stock
  • 1/4 cup tomato paste
  • steamed rice, to serve


Trim the excess fat from the beef and cut into 1-inch cubes. Put the mustard seeds, coriander, peppercorns, cumin, garlic, chilli powder, ginger, turmeric, and 1 teaspoon salt in a bowl and combine; add the vinegar and stir to a smooth paste.  Heat the oil in a frying pan; add the onion and cook over medium heat until just soft; add the spice paste and stir for 1 minute. Add the beef and cook, stirring constantly, until the cubes are coated in the spice paste. Add the tomato paste and stock; simmer, covered, for 1 hour and 30 minutes or until the beef is nice and tender. Serve with steamed rice and enjoy!

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