Madras Curry

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

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Recipe by Brian Holley

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.

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READY IN: 1hr 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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.

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