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Somewhat confusingly a Madras does not come from the city that is no longer called Madras, Chennai. The name for a curry called a Madras was a British invention when curries were classified into three regions; Madras, Bombay and Bengal. Madras curries were all extremely spicy curries. 

Our version isn't very hot, but you can make it hotter with the addition of extra green chillies. 





500-600g rump steak, cut into strips

2 onions, finely diced 

1 beef stock cube

4 garlic cloves, crushed

5cm ginger, peeled and finely sliced or grated

2 – 3 green chillies finely sliced

1 tbsp tomato purée

1 x 400g tin chopped tomatoes.

1 tbsp Madras spice blend



Add oil to a large saucepan and fry the onions over a medium heat for 15 minutes, until soft and brown.


At the same time, in a wok or deep lidded pan, brown the beef in 1 tbsp of oil, turning regularly for 5 minutes. Add 500 ml of water and a beef stock cube to the pan and simmer for 5 minutes. 


Add the ginger, garlic, chillies, and the spice blend to the onions followed by the beef (and stock), tinned tomatoes and tomato purée, and stir well.


Simmer until the sauce is reduced and thickened to your liking.


Serve with fluffy white rice or breads.

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