Madras by N.C. Strugnell

16th November 2002 · Food and Drink

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.