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Beef Madras

Beef Madras

serving size icon
Serves 5-6


  • 500-650g lean Quality Mark Beef for casseroling
  • 1 Tbsp Tamarind Pulp (or use 2 Tbsp lemon juice)
  • 1 Onion, peeled and diced
  • 4 cloves Garlic, crushed, peeled and thickly sliced
  • 5cm piece Ginger, peeled and shredded
  • 1½ Tbsp Curry Powder (see tip below)
  • 6 Curry Leaves (optional - or bay leaf)
  • 1 tsp Peppercorns
  • 400g can Diced Tomatoes in juice


If using, soak the tamarind pulp in ¼ cup warm water for 5 minutes. Knead to a slurry and strain, discarding the pulp.

Pan-fry the onion in a dash of oil in a large lidded frying pan or casserole. Add the garlic, ginger and curry powder and toss for 1-2 minutes.

Stir in the tamarind water or lemon juice, curry leaves if using, peppercorns and tomatoes and 1 cup water (reduce to ½ cup if using the slow cooker), and bring to the boil. Add the meat and lower the heat.

Cover and simmer over a very gentle heat for 1½ hours or until tender. Alternatively, cook in a lidded ovenproof dish at 140ºC for the same time, or in the slow cooker for 5-7 hours on low.

Season with salt if wished.

Serve with your favourite Indian accompaniments such as rice, breads and yoghurt and desiccated coconut.

Recipe Courtesy of Beef + Lamb New Zealand,

This recipe was sent in by Beef and Lamb NZ


Qty Price
Fresh Produce Ginger Whole $10.99 kg
$10.99 kg
Empire Curry Powder Mild Indian $3.69 ea
$3.69 ea
Greggs Peppercorns Black Whole $6.39 ea
$6.39 ea
Wattie's Tomatoes Savoury $2.30 ea
$2.30 ea
Countdown Beef Stewing Topside
arrow icon exclamation icon Out of stock Out of stock
Greggs Herbs Bay Leaves $4.39 ea
$4.39 ea
Fresh Produce Lemons Imported
arrow icon exclamation icon Out of stock Out of stock


Qty Price
Fresh Produce Onions Brown $1.50 kg
$1.50 kg
Fresh Produce Garlic Bulb Nz
arrow icon exclamation icon Out of stock Out of stock