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Madras Curry

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“A recipe from the south of India. The further south you go the stronger the curries, this is a great dish, and can be made using beef or lamb. The pomegranate rice is colourful and add a bit of sweetness to the dish.”
READY IN:
1hr 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a pan and fry the onions, cloves and the cardamom for 5 minutes.
  2. Add the green chilies, dried chilies, ginger, and garlic cook for 3 minutes.
  3. Mix the curry powder with a little oil to form a paste and add to the pan; cook for 3 minutes.
  4. Add the meat and cook for 5 minutes.
  5. Add the coriander, cumin, salt and stock' cover and simmer till meat is tender.
  6. Serve with pomegranate rice.
  7. Boil the rice, seed a pomegranate and stir the seeds into the rice.

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