Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   cooking oil
   2      medium        onions -- coarsely chopped
   1      1 inch cube   root ginger -- peeled and coarsely
                        -- chopped
   3      cloves        garlic -- peeled and coarsely
                        -- chopped, up to 4
   4                    dried red chillies -- up to 6
   2      large         clov  garlic -- peeled and crushed
   1                    fresh green chillies -- sliced lengthways,
                        -- up to 2
   1      small   can   tomatoes
   3      teaspoons     ground cumin
   1      teaspoon      ground cumin
   1      teaspoon      ground coriander
     1/2  teaspoon      chilli powder -- up to 1, up to
   1      teaspoon      ground turmeric
   1      kilogram      leg or shoulder of lamb -- fat removed and cut
                        -- into 1.25 inch
                        cubes
 175      milliliter    warm water
   1 1/4  teaspoons     salt or to taste
   1      teaspoon      garam masala
   2      tablespoons   chopped coriander leaves

Preparation:

Heat 3 tbsp oil from the specified amount over medium heat and fry the onions , coarsely chopped ginger, garlic and red chillies until the onions begin to brown slightly (8-9 minutes), stirring frequently. Remove from heat and allow to cool. Meanwhile, heat the remaining oil over a medium heat and fry the fresh garlic and green chillies until the garlic is lightly browned. Add half the tomatoes , along with the juice, stir and cook for 1-2 minutes. Add the cumin, coriander, chilli powder and turmeric, adjust heat to low and cook for 4-5 mins, stirring frequently. Add the meat and adjust heat to medium high. Stir and fry until meat changes colour (5-6 mins). Add water, bring to the boil, cover and simmer for 30 minutes. Meanwhile, place the fried onions etc in an electric blender or food processor and add the remaining tomatoes. Blend until smooth and add this to the meat - bring to the boil, add salt and mix well. Cover the pan and simmer for a further 35-40 minutes, or until the meat is tender. Stir in the garam masala and coriander leaves and remove from heat. Serve with plain boiled rice or any Indian bread. Suitable for home freezing. Watchpoint: Meat madras is meant to be hot. If you do not like it hot omit the chilli powder and de-seed the green chillies.