Lamb or Beef Madras.
Ingredients.
680g / 1 1/2 lbs of lean lamb or beef.
3 tablespoons of vegetable oil.
2 medium onions, peeled, chopped and pureed in a blender.
1 tablespoon of tomato puree.
1 teaspoon of ground cumin.
1 teaspoon of grond coriander.
1 teaspoon of ground turmeric.
1 teaspoon of ground paprika.
1 teaspoon of chilli powder, more if you like it hotter.
1 teaspoon of ground ginger.
1 teaspoon of garlic powder.
1 teaspoon of garam masala.
1 dessert spoon of dry fenugreek leaves.
14 oz / 400 g tin of toatoes.
1 tablespoon of ground almonds.
2 tablespoons of freshly squeezed lemon juice.
2 to 4 fresh red chillies, chopped.
1 teaspoon of white sugar.
Method.
1. Combine all the spices except the garam masala and the fenugreek leaves with a little water to make a paste.
2. Heat the oil in a heavy based frying pan or wok and fry the onion puree until it is golden in colour.
3. Add the spice paste to the onion in the pan, stirring continuously over a medium heat for 5 to 8 minutes. It is important that the spices are cooked and the water content is removed, when the oil floats to the top it is ready.
4. Add the meat and fry stirring until browned.
5. Add the tinned tomatoes, ground almonds, chopped chillies, lemon juice and sugar and tir well.
6. Put the curry in a casserole dish and place in a preheated oven 375f / 190c and cook for 45 minutes.
7. Remove from the oven, stir in the garam masala and fenugreek leaves return to the oven and cook for a further 10 minutes.
Serves 4.
