Authentic Madras Curry

Ingredients

• 750 g meat or 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. 1

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

2. 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. 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. 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.