MADRAS - CHICKEN, LAMB OR BEEF (Serves 4)
6-8 tblsns Vegetable Oil
3 Garlic Cloves, chopped
1 tspn cayenne
2 tspns Ground cumin seed
1 inch Fresh Ginger, crushed
Small Tin Plum Tomatoes
1/2 tspn Whole Cardomon Seeds
2 tblspn Lemon juice
1/4 ts Salt, or to taste
1 large Onion, finely chopped
2 tspn Garam masala
2 tspns Ground Coriander Seed
1/2 tspn Turmeric
11/2 lb Meat, - trimmed, cubed
TO COOK
In a large, heavy skillet with a cover, heat the oil until it is
fragrant. Add the onion and sauté over high heat, stirring frequently,
until it starts to brown a little, about 4 minutes. Lower the heat and
continue cooking, stirring often, until the onion turns golden brown,
about 10 minutes more. Add the garlic, garam masala and cayenne, lower
the heat to medium-high, and sauté for another 2 minutes. Stir in the
ground spices and sauté another 2 minutes, stirring. Add the meat, stir
well, and brown it in the spices for about 5 minutes. Add the tomatoes
and cardamom seeds and stir well. Lower heat, cover pan tightly, and
simmer about 30 minutes, stirring occasionally and adding more water by
tsp if sauce starts to stick to the pan. Uncover the pan and stir in the
lemon juice and salt. Simmer uncovered about 10 minutes longer, stirring
frequently, until the meat is tender and the sauce is very thick.
