Beef Madras Recipe

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serves: 4

Taken from Food with Friends by The Sorted Crew (Penguin eBooks; £9.99; also available as eBook chapters)


  • 2 onions
  • 2 cloves of garlic
  • Thumb-sized piece of ginger
  • 2 fresh green chillies
  • Tsp cracked black pepper
  • Tsp chilli powder
  • Tbsp ground coriander
  • Tsp fennel seeds
  • Tsp salt, plus a little extra
  • 1 lemon
  • Glug of vegetable oil
  • Diced beef (800g)
  • 4 tbsp tomato purée
  • Beef stock (100ml)
  • 1 tin of chopped tomatoes (400g)
  • A small leek
  • Tbsp cornflour
  • Vegetable oil for deep-frying
  • Dollop of natural yoghurt


  • Peel and finely chop (or blend) the onions, garlic, ginger and chillies

  • Combine with the pepper, chilli powder, coriander, fennel seeds, salt and juice of the lemon

  • Heat the oil in a pan and fry the beef until browned on all sides

  • Add the paste and fry for a few minutes until fragrant

  • Squeeze in the tomato purée and coat the beef

  • Splash a little of the stock into the pan to deglaze it, scraping the bits off the bottom, then add the tinned tomatoes and the rest of the stock

  • Cover the pan and simmer as gently as possible for 90 minutes, until the beef is tender and the sauce has thickened

  • Slice the leek in half, lay out leek ‘sheets’ and slice into really thin strips

  • Dust in cornflour and flash fry for a minute in a generous glug of vegetable oil

  • Pick out the golden crispy leeks, drain on kitchen towel and sprinkle with a little salt

  • Spoon some yoghurt on to the portions of madras and garnish with a sprinkle of crispy leeks.

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