Recipe: Madras

Madras by N.C. Strugnell

Ingredients

  • 1 1/2 lb meat (chicken, beef , prawns or lamb)
  • 1/2 cup corn oil
  • 1 large onion
  • tin of chopped tomatoes
  • 2 tablespoons ground almond
  • 2 tablespoons tomato puree
  • 2 tablespoons lime (or lemon) juice
  • salt
  • ghee (or butter)
  • 2 fresh green chillies
  • 2 teaspoons chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fenugreek
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 2 ground cardamoms (remove the seeds from the husk first)
  • 1 desert spoon garam masala
  • 1 desert spoon ground dried fenugreek leaves

Method

  • Preheat oven to 200C, 400F, gas mark 6.
  • Cut meat into cubes and fry in oil until brown then remove.
  • Slice onion and chillies and fry in same oil for five mins.
  • Add chilli powder, cumin, fenugreek, turmeric, pepper and cardamom and fry for further 5 mins.
  • Add tomatoes, puree and almond and cook for for further 10 mins.
  • Add meat and cook in oven for 1 hr stirring halfway.
  • Add garam masala, dry fenugreek leaves, lime juice, stirring in.
  • Salt to taste and add knob of ghee just before serving.

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