Meat Madras

Course : Curry
Serves: 1
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6 tablespoons cooking oil
2 medium onions -- coarsely chopped
1 piece root ginger -- peeled and coarsely chopped (1 inch )
3 cloves garlic -- peeled and coarsely chopped, up to 4
4 medium dried red chillies -- up to 6
2 cloves garlic peeled and crushed
1 medium fresh green chillies -- sliced lengthways, up to 2
1 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 / Directions:

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.

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