Authentic Madras Curry

Name: Authentic Madras Curry
Ingredients: 750 g meat or 750 g chicken; 2 tablespoons corn oil (or any oil); 1 large onion, sliced long and thin; 400 g diced tomatoes; 2 tablespoons tomato puree; 2 tablespoons fresh lemon juice (or even better, lime); knob ghee; SPICES 1; 4 dried red chilies (more if you like heat); 1/2 teaspoon black pepper (again, more if you like heat); 1/2 teaspoon chili powder (that's right, more if you like heat); 1 teaspoon cumin seed; 1 teaspoon fenugreek seeds; 1 teaspoon turmeric; 2 cardamoms; SPICES 2; 1/2 tablespoon garam masala; 1/2 tablespoon dried fenugreek leaves

18 ingredients

4 steps

Ingredients

750 g meat or 750 g chicken
2 tablespoons corn oil (or any oil)
1 large onion, sliced long and thin
400 g diced tomatoes
2 tablespoons tomato puree
2 tablespoons fresh lemon juice (or even better, lime)
knob ghee
SPICES 1
4 dried red chilies (more if you like heat)
1/2 teaspoon black pepper (again, more if you like heat)
1/2 teaspoon chili powder (that's right, more if you like heat)
1 teaspoon cumin seed
1 teaspoon fenugreek seeds
1 teaspoon turmeric
2 cardamoms
SPICES 2
1/2 tablespoon garam masala
1/2 tablespoon dried fenugreek leaves

Directions

1

Cut meat into cubes and fry in oil to seal. Remove with slotted spoon and leave to one side to drain.
2

Fry the onion in the same oil until golden then add Spices 1, cooking for a further 5 minutes. Add the tinned tomatoes and puree and mix well. Cook for 10 minutes or so.
3

Add the meat and put the the lot into a casserole dish in a pre-heated oven at 200C (400F) and cook for 45 - 60 minutes. Stir half-way through cooking time. (Alternatively, throw it into the slow cooker for 7 to 9 hours.).
4

Add the lemon or lime juice and Spices 2 and simmer for another 10 minutes. Add a little water at any stage if it gets too dry. Add a knob of ghee (and salt, if you must) just before serving.