Authentic Madras Curry

Baz's Note:

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.

• Total Time: 1 hrs 25 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 4

• 750 g meat or 750 g 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)
• ½ teaspoon black pepper (again, more if you like heat)
• ½ 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

• ½ tablespoon garam masala
• ½ tablespoon dried fenugreek leaves

Directions:

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