How to cook Beef madras,beef,beef madras curry,beef madras recipe, Indian recipe, restaurant style 

I have made this twice now and love how easy it is to cook and the taste is awesome. Reminds me of the curries I ate in Bradford in the 80's. Thanks chef Din.

This reminds me of the beef madras my mate Grahame and I used to get at the Bombay Restaurant in Richmond about 1970. It was so good we both had two one evening. It was the dish that converted me to curry and started me making them. Thanks for a golden oldie

Just finished making this and it tastes amazing. Best I've made yet! Can't wait to try your other dishes. Thank you Chef Din 😊

I expected the meat to break up with all the stirring, but it didn't and I can see the value in all that stirring, it plays a vital part in creating this curry, which looks great ! Thanks for showing another way to cook a curry and also explaining what is happening, for instance, 'simmer for another 20-25 minutes for the spices to cook out'. Much appreciated

Made this today and it was absolutely lovely. I reduced the amount of chilli powder to one teaspoon because my wife and I prefer a milder curry. I also found, strangely, that unlike you, I didn’t have to add any water at all after the first hour? The ingredients with 500g of beef made a generous portion for 2 people. Adding some water or a base gravy at the end would probably stretch it to 3 or 4 servings. Thank you so much Chef Din for this wonderful recipe.

Thank you so much Chef, I did cook this and your pilau rice for my wife and I tonight and I must say after 20 odd years of getting things wrong *mostly (As Als 30 min deallys have been a game changer for me) This Madras was delicious. Everything that I feel an excellent curry should be, a good hearty stew with great flavour. Outstanding sir

Thanks for bringing your awesome chef experience to the masses on RU-vid, some great content on your channel. I've been cooking BIR and fusion since finding Pat Chapman 25 or so years ago and really have upped my game recently with channels actually showing cooking technique from both authentic and BIR styles. Personally I enjoy the fusion style of both using fresh ingredients, freshly ground spices, making my own Ghee and Bunjarra alongside time reduction with base gravy. The oil removal tip was exceptionally useful as oil is so important but so many skimp on adding oil for health reasons, by removing it at the end you get the best of both worlds, true cooking but no excess and flavoured oil for the next dish 🙌 Personally for authentic styles I would have added the beef bones in this dish to release the marrow, would take it up another level. I'm also fascinated that spices are often added half way through in authentic dishes as I presumed they wouldn't release and may taste gritty and uncooked when compared to often being fried at the beginning in BIR, but your content highlighted that they still fry as the oil floats and the water is significantly reduced leaving maillard onions and oil, hence they fry (bhuna) same as adding a little base gravy and spices at the beginning of BIR. Then further water is a added and left another 30 mins or so. And as you say, you're making the base gravy at the same time, it all came together for me at that moment, thank you. Good luck, looking forward to both authentic and BIR up and coming dishes.

Thank you Chef Din for showing us how to cook this delicious food, for me it's my third time for this recipe and it won't be my last.

lots of flavour in that oil. leave it in, it's part of the gravy, well done chef.

Cooked this last week, it was amazing, am going to try the butter chicken today, wife like a buhna, any chance of a recipe, keep up the good work, much appreciated.

I always cook beef curries in this style now, next level results everytime

Made this today and it tastes fantastic. Left in slow cooked on low to Cook the meat even more. Thanks Din

Thank you sir, I'm going to cook this up for me and my wife this Wednesday. Looks fantastic and thanks for explaining the reasons for each stage along with the method

Good easy t follow recipe Din, I love Madras, keep up the good work, get rid of the background music, very repetitive,

Chef Din, I enjoyed watching your videos and I learn a lot of tips and tricks in cooking. I initially was just wondering what distinguishes rogan josh from vindaloo and it seems it's probably the amount used for kashmiri chili for spice level and preference of ghee VS grapeseed oil. Then I got to this video at 6:15 spice level determines the dish somehow? Like half teaspoon of kashmiri plus garam masala is beef curry, double the amount of kashmiri becomes beef madras, triple the amount of kashmiri becomes vindaloo. I love all things curry, madras, vindaloo, rogan josh, tikka masala, butter chicken. Thank you for showing us how to make these dishes!

I’m glad you left some of that delicious oil in at the end, full of flavour. Great video

I have tried to make beef madras atleast 3 times in the past and failed. After following Chef Din's receipe I am extremely thrilled with the results. Despite being a good cook generally this was one dish I failed to crack but not anymore. The curry was fabulous 👌 and the part in your video mid way when you mentioned leaving it to cook longer until the meat softens is soo crucial to the final result. Only downside is it takes time but the final dish is well worth it.😋

How much meat is used in this? If using 400 grams of mear, how much do you then portion out the ingredients?

I love this music - what is it. Can I buy it from somewhere??

Chef, this so good it's pretty much all I've eaten for the last 3 days! This method takes more time than the usual pan fry, but the results are out of this world. Thank you so much, you must compile a book. I was going to have chicken stew tonight, but guess what? Chicken Madras for me and I can't wait!

This is great Chef Din. Awaiting for your next recipe! Thank you and Greetings from Melbourne Victoria!

So glad I found your channel, that looks perfect. ! I'm sure it tastes fantastic too, so gonna try this one !

Making one of these right now...Absolutely top Quality din. 👍🏻👍🏻👍🏻

Chef din i am cooking this right now.thank you for all your videos my friend

Thank you! I will give this a try tomorrow. It looks amazing!! :)

Amazing, my mouth is watering yum

Awesome vlog ,and job....this looks delicious....think this is one for next weekend....love beef madras....massive respect 🙏 🫡

Cheers chef I will definitely give it ago 😊

Awesome taste ....chef perfect

I just done this with neck fillet. You're a mad genius Chef Din, it was ace

Made this for wife tonight and she loved it, thanks chef.

Iv'e once again cooked this dish Chef...Delicious my friends love it Thanks" Eric.

Loving this all in the one pot method ! Just discovered the channel, glad I have ! / Mark.

Have used several methods over the years and loved your combination of the curry gravy cooked before the addition of the spices. This curry was fantastic. My wife forgot to turn the gas off and so this bubbled away slowly all night long. A fire hazard but delicious all the same. Cheers!

Wow, looks amazing.

Looks good! I’ll try this tonight!

Fantastic can’t wait to try this

Thanks well explained instructions thanks can't wait

Looks lovely, defiantly trying this one

Hi Din Just finished this and it tastes amazing.I like the way you explain why you are doing things like stirring to break down onions to create a lovely sauce. Your channel is the best and most informative on youtube. Please sort out the 15mins and 50mins on subtitles for neebees to enjoy this dish at its fullest. Thank you

Hi Din I made your Beef madras today for supper and it is superb, so rich and a great depth of flavour too, many thanks from Scotland, I'm a hap hap hap hap hap happy guy,

This looks amazing!! Definitely giving this a try 👍🙌

Beautiful sir 🎉🎉🎉❤

Looks delicious

Looks amazing

Subscribed! I cook madrasthe other way and it tastes great. I mustbtry this. Do you also have a recipe for making mushroon naan, garlic naan? Thank you! 🇨🇦

Hi Chef Din. I have been making curries for years but always added the spices along with water and tomato puree straight after frying the onions and other veggies. I have tried your method about three times now and will always use it as the result is far superior and there is much more depth to the taste. You are a deadly chef and I have subscribed to your channel and am looking forward to looking through your videos. Thanks so such for the insight. It would be interesting to know how you learned to cook.

Your beef madras looks delicious. Glad to subscribe. Best wishes from Northern Ireland. Thank you 🙏🏻

Looks awesome, definitely giving it a go. Thanks.

500kg seems like a lot of onion

Just made the Madras and it was Absolutely Gorgeous 😋 The best meat recipe I have made by far: 11out of 10 according to the wife it brought her back to the 70's & 80,s taste was amazing Was wondering if there is a Fantastic Boneless chicken 🐔 one out there that's as good if not better please Sir 🙏🏻🙏🏽

Don't you think 500kg onion is too much for this recipe? 🤣 Jokes aside, that looks awesome. I am gonna try it.

This looks awesome making it at weekend thank you sir 🙏

Brilliant! Thank you!

Lovely Hindu beef curry

Fantastic 👳🏽👍🏻

Chef what was the last dry spice you put in .... something leaves ? ....will be trying this looks sensational

As usual, another stunning curry. I will be attempting to make this one next week whilst at home on holiday from work (but as a lamb version). Do you always make the base gravy this way? (as it does make more sense in alot of ways in saving freezer space when batch cooking!!). Like me, you obviously prefer the Kashmiri chilli variety as it has more flavour character and a gentler heat. Would you recommend any changes to this recipe for lamb, or will this be perfectly alright as it is? I would be very grateful for any suggestions if you feel there should be. Thank you again for sharing your skills with us, I hope one day to be able to be as competent as you making amazing curry dishes in my kitchen! My real name is Andy and you never cease to amaze me; Cheers!!!

Wow... very informative video and commentary - delicious looking dish. Also, I did not know the difference between a vinadloo and a madras

This was my first Curry it became vendalo due 2 teaspoons chili powder, but wow, sooo good , thank u

Made this 2x now and I think second time round is my best curry yet. It's so easy but I found both times I needed longer cooking time. Maybe my heat was too low. Didn't matter though as it tasted so good.

Brilliant

What a fabulous outdoor space and kitchen! Has anyone tried this in a slow cooker or pressure cooker with shin or flank?

This looks amazing can’t wait to try it.... what type of salt did you use? I noticed it was pink in colour.

Legend !!! Dear Chef Din, can I use butter instead of veg oil, do I add the butter at the start, or do I need to add it later in? X

Looks awesome Din :-)

Hi Chef Din, I have just discovered you this week, and I'm already addicted to your channel. What cut of beef do you ask your butcher for please? I have just started and made your base gravy and chicken tikka madras, went down a treat so thank you. I hope to make this soon and upload you an end result, yours looks amazing 👌

HI ABSOLUTELY BEAUTIFUL. I did it last night. I've tried loads and not had the results like this thank you. One question. When do u do with all the oil that is taken out? I notice u have a pot of it, its delicious any ideas . Thank you

Hi Chef Din. Really nice to come across you.. I’ve cooked curries for quiet a while, but usually it’s always been a guess.. Still got my 3 year old grand daughter loving them though 😆 So first time venturing with different Recipes. What I would like to ask on this dish. Instead of using garlic and ginger paste, Could I just use fresh garlic and ginger. I know basically the same thing. But what would be the quantity? 8 garlic cloves and 1/4 ginger ? Many thanks. I’ll be watching this step by step tomorrow.. 6/11... Thanks again 👍

Hi chef Din, if using lamb would the timings and process be exactly the same?

So you only use Kashmir red chili powder and not normal chili or x - hot chili powder as Kashmir red chili powder isnt a hot spice?? just asking to clarify, thanks

Hi Din. If this were chicken thighs or breast is it a case of leaving the meat out at the beginning and just constantly stirring & covering until the veg is broken down, then add the spices followed by the chicken and cook for 15 mins or so? Thanks for bringing this simple but effective method to us👍

Is the first simmer 50 or 15mins and also what is the second when you turn it right down

So how long is the total cooking time? Did you say 2 x 50mins approx then another 30 after water is added?👍 Looks fantastic!

i add the spices earlier because i want the meat to absorbe the spices and of course i would need to fry the meat in oil at the very beginning

Hi again Chef Din, I just noticed that you say Coriander at 5.53 but it's clearly cumin seeds - Please could you confirm? I only noticed because I also prefer cumin seeds rather than ground cumin. I'm planning to make this curry next Monday, so I'm making some notes on your vid. thanks again, Rob

Hi Chef Din, loving your recipes. Can you explain why you don’t cook all the spices on the first part of the cook (when tenderising the meat). I cook many traditional curry and they all have spices following a ‘browning of the onions’ stage.

Hi chef, can we add curd? If yes, please tell us when to add the curd.

Looks great👌🏻🙏

Very nice indeed Could you use mutton on the bone instead of beef and cook this dish,do you think it will come out Nice ???

Very nice mate 👌🏻 Will have to exchange you some haddock and chips for this when we reopen 💯%🙌🏻 Hope your both keeping well 👍🏻

Hey chef. How long do you fry the spices in the oil for? I don’t think you mention it.

Hi. after watching you doing this dish...be interesting to see how you do a bhuna. I make my Madras somewhat differently browning the meat first to avoid that insipid grey light brown colour. Cheers

Excellent video. I realise years ago the authentic way of cooking Indian food is so satisfying and to be honest once you’ve tried it the old BIR method whilst being useful at times completely goes out the widow.

If use 500g meat would i need to change recipe slightly?

Does the 500kg has to be 500 grams? Gonna try this recepy out for dinner.

hello chef, in one of your restaurants surely you would still use the base gravy method for service? i dont understand how you could do this during a busy service ?

Hi chef! In this video you fry the spices quite well then add water and explained that it needs a further 20-25 mins cooking for the spices to cook out properly. But in your recent restaurant style videos you’re adding the spices half way through a 6 minute cook - how do the spices get cooked properly in that restaurant style recipe? Seems like they don’t get enough time compared to this video.

😀

Hi, I only have 500g of beef, do I half spice ingredients or keep it the same?

Hi can you cook lamb the same way as the beef?

Hi chef can you use chicken?

Hi, can you explain how to do this in slow cooker please? I made this, came out very nice ☺️🙏 but I would like to try it in the slow cooker. Can you explain how to do this? How long? When to add spices and water please?

What cut of beef did you use plz

Help please! Just making beef madras and the meat is tender after about 90 mins but I have loads of liquid still remaining. The oil is rising and I've increased the heat with no lid. Just wondering if I need to evaporate the liquid or can I add spices now. Help please!

Would rose veal work in this

Green or black cardomom pods?

Hi , how long does the skimmed oil last in fridge ? Thanks

in the video you show 1 table spoon of lemon juice but you say that it is 3 table spoons. what should be done?

starting to think Indian food is the best.