Chimans Beef Madras Spice Blend


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Chiman’s hottest recipe for red meat. However, the chilli does not overwhelm the other flavours in the blend so you get taste as well as heat! Makes a delicious dish for stewing steak in a tomato sauce.

How to make Chimans Beef Madras Spice Blend in a thermal cooker – Hot.

This can be cooked in a Thermal Cooker  if you have one using the instructions below.

If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.


Chimans Beef Madras Spice Blend

  • Chimans Beef Madras Spice Blend
  • 1kg stewing steak
  • 6 tbsps vegetable oil
  • 2 medium onions, coarsely chopped
  • 4 cloves garlic, crushed
  • 1 tin chopped tomatoes
  • 175 ml warm water





  1. Heat 3 tbsp oil over medium heat in the inner pot and fry garlic and onions until soft.
  2. Remove from heat and allow to cool.
  3. Place the fried onion mixture and half the tomatoes in liquidiser and blend till smooth.
  4. Heat the remaining oil over medium heat and the other half the tomatoes and juice; stir and cook for 1-2 minutes.
  5. Add spices; lower the heat and cook for 6-8 minutes , stirring frequently.
  6. Add meat and adjust heat to medium-high. Stir and fry until meat changes colour.
  7. Add water and liquidised onions and tomatoes and bring to boil.
  8. Turn down the heat and simmer for 5 minutes.
  9. Turn off the heat and put the inner pot into the insulated outer container and shut the lid,
  10. Cook without power for a minimum of 3 hours, longer if you are using budget steak.



  • Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
  • If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
  • If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
  • If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
  • If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
  • We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
  • Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
  • An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish



Curmin, Sea Salt, Chillies, Coriander, Turmeric, Garam Masala, Ginger



Chiman's Spices, Chiman's Meat Spice Blends, Chiman's Hot Curries

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