thermomix beef madras

This is a classic Skinnymixers recipe and my debut into the world of cooking curries many years ago. A flavour-packed gravy with tender beef, this fantastic recipe for those who are seeking a low calorie meal which is still delicious. This recipe has been reworked using fresh ingredients, with Abi Ulgiati’s ‘Beef Madras’ as a guideline for quantities.

What ingredients you will need

gravy beef
fresh large red chilli
garlic
fresh ginger
brown onion
butter, ghee, or oil
chilli flakes (optional)
coriander powder
cumin powder
turmeric powder
water
Beef Stock Concentrate
tomato paste

This page exists to help people find what cookbook the Beef Madras is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.

Tips & Dietary Needs

Protein swap – If you want to switch things up, this rich Madras gravy pairs exceptionally well with diced lamb shoulder or chicken thighs. Adjust the cooking times accordingly so chicken stays juicy and lamb gets meltingly tender.
Low Fodmap – Omit the garlic and brown onion. Replace with the green parts of spring onions (scallions) and utilize a garlic-infused oil in place of the butter or ghee to fry your spices.
Chilli Adjustments – The recipe includes optional chilli flakes alongside fresh red chillies so you can completely customize the heat scale. Halve or completely deseed your fresh chillies if you are cooking for little ones or prefer a very mild curry.
Go vegetarian – Vegetarian Variation: Double all ingredients, use vegetable stock concentrate and add 350 g well rinsed dried brown lentils instead of beef. Reduce cooking time by 10 mins.

How to Cook

Chop the fresh chilli, ginger, and onion, and mince the garlic. Sauté them in a pan or your thermo mixer bowl with your choice of butter, ghee, or oil along with the coriander powder, cumin powder, and turmeric powder until intensely fragrant before mixing in the remaining liquid base elements.

Conventional: Sauté the fresh aromatics and ground spices in butter or ghee in a heavy-based pot until fragrant. Stir in the cubed gravy beef to coat, then pour in the water, beef stock concentrate, and tomato paste. Cover and simmer gently on low heat for 2 to 2.5 hours, stirring occasionally, until the beef is pull-apart tender and the gravy has completely thickened.
Slow Cooker: Increase the meat to 1.5kg and “Dump” the prepared base and the cubed gravy beef into your slow cooker. Stir well to combine, cover, and cook on low for 7 to 8 hours until the meat is meltingly tender and infused with all the spices.
Dump Bag Prep: Chill your cooked aromatic spice and tomato base completely. Add the raw cubed gravy beef and the chilled base into a heavy-duty snap-lock bag or freezer-safe container, squeezing out as much air as possible to avoid freezer burn. Freeze flat. Note: Always defrost completely in the fridge the day before cooking, as it is not food-safe to place completely frozen food straight into a slow cooker.

How to Serve

Serve hot over a steaming bed of basmati rice or low-carb cauliflower rice. It pairs beautifully with warm, buttery garlic naan, a dollop of cool cucumber raita, and a fresh side salad.

Storage & Meal Prep

Fridge: store in an airtight container in the fridge for up to 3 days (curries like this always taste even more incredible the next day as the spices continue to develop!).
Freezer: freeze your cooked curry portions for up to 3 months.
Freezer Dump Bag (Uncooked): store your uncooked dump bag in the freezer for 3-6 months. Thaw completely in the fridge before slow cooking.

What the Community Thinks

Here are some direct quotes from the home cooks in the comments section of the Beef Madras:

Nicole: “This is hands down the best Beef Madras I have ever had! Better than any restaurant. The meat just melts in your mouth and the flavour is so deep.”
Sarah M.: “My husband is a massive curry critic and he cleaned his plate and asked for seconds. It has just the right amount of kick without being overpowering.”
Anonymous Reviewer: “Love making a double batch of the paste base to freeze down. It makes weeknight cooking so fast when you can just dump it all in the slow cooker in the morning.”
Dave: “An absolute staple in our house. We do it with lamb sometimes too and it’s brilliant every single time.”

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