Madras Curry

A recipe from the south of India. The further south you go the stronger the curries, this is a great dish, and can be made using beef or lamb. The pomegranate rice is colourful and add a bit of sweetness to the dish.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 2  lbs  lean meat, diced and fat free
• 4  tablespoons  oil
• 1  large onion, chopped
• 4  cloves
• 4  green cardamom pods, slips open
• 2  green chilies, chopped
• 1  inch fresh ginger, grated
• 2  garlic cloves, crushed
• 2  dried red chilies, chopped
• 1  tablespoon curry powder, mixed with
•  oil
• 2  teaspoons ground coriander
• 1  teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄4 pint  stock, made with a cube

Directions

1. Heat the oil in a pan and fry the onions, cloves and the cardamom for 5 minutes.
2. Add the green chilies, dried chilies, ginger, and garlic cook for 3 minutes.
3. Mix the curry powder with a little oil to form a paste and add to the pan; cook for 3 minutes.
4. Add the meat and cook for 5 minutes.
5. Add the coriander, cumin, salt and stock' cover and simmer till meat is tender.
6. Serve with pomegranate rice.
7. Boil the rice, seed a pomegranate and stir the seeds into the rice.