Madras Beef Curry from Taltarni

    Perfectly paired with Taltarni Sparkling Shiraz.


    • 2 tablespoons coriander, ground
    • 1 tablespoon cumin, ground
    • 1 teaspoon turmeric
    • 1/2 teaspoon black pepper, freshly ground
    • 1 teaspoon chilli powder, optional
    • 2 cloves garlic, crushed
    • 2 teaspoon ginger, grated
    • 2 1/2 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 1 kilogram beef chuck steak, cut into 2.5cm cubes
    • 2 tablespoons tomato paste
    • 1 cup beef stock
    • basmati rice, steamed
    • raita, to serve
    • coriander, to serve
    • mint, to serve
    • sliced red chilli, to serve
    • For: 4 servings
    • Preparation: 25 min
    • Cooking: 2 h
    • Ready in: 2 h 25 min


    1. Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.
    2. Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining oil and beef.
    3. Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 45 minutes, or until beef is tender.
    4. Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with rice and raita. Top with mint, coriander and fresh chilli (optional).
    5. Pairs perfectly with Taltarni Sparkling Shiraz.


    Shortcut: You can substitute the spice paste in step 1 with Madras curry paste. It’s hot, so adjust the amount according to your taste.

    To make raita, combine 1 cup of thick natural yoghurt with 2 finely diced Lebanese cucumbers and 2 tablespoons of chopped mint leaves.