Authentic Madras Curry

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Authentic, as it doesn't use a commercially produced curry powder. From pat chapman's excellent curry club indian restaurant cookbook. Use beef or chicken. a delicious, typical curry from south india where they don't come much hotter. This is also delicious cooked in a slow cooker. It keeps well and can be frozen.

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Steps

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Cut meat into cubes and fry in oil to seal.

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Remove with slotted spoon and leave to one side to drain.

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Fry the onion in the same oil until golden then add spices 1 , cooking for a further 5 minutes.

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Add the tinned tomatoes and puree and mix well.

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Cook for 10 minutes or so.

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Add the meat and put the the lot into a casserole dish in a pre-heated oven at 200c and cook for 45 - 60 minutes.

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Stir half-way through cooking time.

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Add the lemon or lime juice and spices 2 and simmer for another 10 minutes.

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Add a little water at any stage if it gets too dry.

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Add a knob of ghee just before serving.

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Ingredients

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meat, corn oil, onion, diced tomatoes, tomato puree, fresh lemon juice, ghee, dried red chilies, black pepper, chili powder, cumin seed, fenugreek seeds, turmeric, cardamoms, garam masala, dried fenugreek leaves