Cook1 hr 10 mins
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.
- 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
- 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
- 1⁄2 tablespoon garam masala
- 1⁄2 tablespoon dried fenugreek leaves
- Cut meat into cubes and fry in oil to seal. Remove with slotted spoon and leave to one side to drain.
- 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.
- 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.).
- 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.