Meat Madras
This is a spicy but delicious curry is named
after Chennai, the metropolis in southern India perhaps
because in the humid south, people rather eat hot food.
Strange though it may seem, this is because hot and
spicy food makes one perspire thereby cooling the body.
Ingredients:
6 tbsp cooking oil
2 medium-sized onions, coarsely chopped
1 inch cube of ginger, peeled and coarsely chopped
3-4 cloves garlic, peeled and coarsely chopped
4-6 dried red chillies
1-2 fresh green chillies, sliced lengthwise
6-8 medium tomatoes chopped
3 tsp coriander powder
1/2 1 tsp chilli powder
1 tsp ground turmeric
1 kg 2 2lbs leg or shoulder of lamb, fat
removed and cut into 1 1/2 inch cubes and
boiled in salted water. Drain and keep stock.
175 ml warm water
11/4 tsp salt or to taste
1 tsp garam masala.
To make Meat Madras
In a pan heat the oil, add the chopped onion, ginger,
garlic, green and red chillies, the coriander powder.
Wait until the raw smell goes.
Then add the chopped tomatoes and cook until
the tomatoes are soft and blended well, then add
the cubed and cooked meat.
Add the sufficient stock to make a thick gravy.
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