Madras Curry

Ingredients

• 675 g lean meat or chicken
• 3 tabs vegetable oil

Onion puree

• 1 onion
• 1 tabs tomato puree

Spices 1

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp chilli powder
• 1 tsp ground ginger
• 1 tsp garlic powder

Spices 2

• 1 tsp garam masala
• 1 dessert spoon fenugreek leaves

Madras Flavour

• 400 g tomatoes
• 2 tabs tomato puree
• 1 tabs ground almonds
• 2 tabs lemon juice
• 2-4 fresh/dried red chillies, chopped
• 1 tsp white sugar

Method

1. Preheat the oven to 190ºC.
2. Coarsely chop the onion, place in boiling water and drain well after 3 mins. Blend finely in a food processor.
3. Fry the onion puree in the oil until it is good and hot.
4. Add a little water to Spices 1 to make a paste and add to the hot onion puree stirring continuously. Reduce the heat if it starts to stick. Cook for about 5-8 mins. When the oil floats to the top, it is done.
5. Put the meat, and onion and tomato purees into a casserole dish, stir and put in the oven. Cook for 45 minutes.
6. Stir and add Spices 2 and the Madras Flavour and cook for a further 10 minutes.