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Healthy Beef Madras

  • Author: Pip Payne
  • Total Time: 1 hour 45 minutes
  • Yield: 4 1x


A rich and spicy beef madras with tender meat and a thick, satisfying sauce 



  • 400 g lean casserole beef
  • 2 small onions (or 1 large)
  • 4 cloves garlic
  • a thumb sized piece fresh ginger (peeled)
  • 1 fresh green chilli
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 1 tsp mustard powder
  • 1 tsp cumin seeds
  • 1/2 tsp fenugreek
  • 1 tsp chilli flakes
  • juice of 1 lemon
  • 1 can chopped tomatoes
  • 2 tbsp tomato puree
  • 1 litre beef stock
  • 1 tbsp dark soy sauce
  • 150 g red lentils
  • salt and pepper
  • low calorie cooking spray


  1. Pre-heat oven to 180c
  2. Whizz up the onions, garlic, ginger and fresh chilli in a mini chopper or food processor
  3. Add the turmeric, garam masala, mustard powder, cumin seeds, fenugreek, and chilli flakes and puree into a paste
  4. Spray a large, deep pan (one that has a lid) with cooking spray, put onto a medium heat, and add the beef.
  5. Cook on a high heat for 2-3 minutes until browned on the outside
  6. Add the curry paste, lower the heat and stir fry gently for about 3 minutes.
  7. Add in the chopped tomatoes and stir through, keeping the heat low.
  8. Add in the tomato puree, lemon juice, soy sauce and salt and pepper, and 500ml of the beef stock. Stir in the lentils.
  9. Bring up to bubbling, give it a good stir, cover with a lid and pop into the oven (middle shelf)
  10. Cook for 45 minutes, remove from the oven, give it a good stir and add the remaining beef stock
  11. Cook for another 45 minutes, double check the beef to make sure it’s nice and tender
  12. Serve garnished with fresh coriander and fat-free yoghurt


This is a spicy curry- if you don’t like your curry hot then don’t add the dried chilli flakes.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Cuisine: Indian