Name: Madras Curry
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4 serving(s)
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

1

Recipe by Brian Holley

1

Person talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

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:: 1hr 25mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

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

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

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Brian Holley

Contributor

@Brian Holley

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by cdoucetlsume

4/9/2009

My husband is from Scotland, and he got me hooked on Indian food! Unfortunately we live in a small town in New Mexico and cant get it here. I have been making this Madras, and it is our absolute favorite meal! We have it for Christmas and Easter and any other special occasion we can think of! Thank you so much for sharing this wonderful recipe.

1

Reply
creation by Brian Holley

1/3/2007

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.