|This rather hot, but absolutely delicious dish, takes its' name from the city of Madras in Southern India. In Southern India dishes tend to be made 'hotter' than other areas in India, designed to make you perspire, thus cooling you down...|
6 tbsp Ghee
| ||1kg Lamb or Beef (fat removed and cut into 1-inch cubes)|| |
| ||2-medium sized Onions, peeled and coarsely chopped|| |
| ||1-inch cube Root-Ginger, peeled and coarsely chopped|| |
| ||4 Cloves Garlic, peeled and coarsely chopped|| |
| ||2 Cloves Garlic, crushed|| |
| ||6-10 Curry Leaves|| |
| ||1 pinch Asafoetida|| |
| ||2 Green Chillies, finely chopped|| |
| ||4 Dry Red Chillies, coarsely chopped|| |
| ||1 tin Peeled Plum Tomatoes|| |
| ||3 tsps Ground Cumin|| |
| ||1 tsp Ground Coriander|| |
| ||1 tsp Ground Turmeric|| |
| ||1/2 tsp Chilli Powder|| |
| ||2 Black Cardamoms (top chopped off)|| |
| ||200ml Warm Water|| |
| ||1/2 tsp Salt (or to taste)|| |
| ||1 tsp Garam Masala|| |
| ||1 tbsp Chopped Coriander Leaves|| |
1. Heat 3 tbsps Ghee over medium heat and stir-fry the Onions, Ginger, Garlic and Red Chillies for about 8 minutes or until the onions are soft. Remove mixture to food processor/blender and allow to cool.
2. Heat the remaining Ghee over medium/high heat and add the Curry Leaves. Fry for 30-seconds, then add the pinch of Asafoetida immediately followed by the Crushed Garlic and Green Chillies. Fry until the Garlic starts to brown.
3. Add the Ground Coriander, Cumin, Turmeric and Chilli powder and stir-fry for a further minute. (If spice mixture sticks to the pan remove from heat and add a little more Ghee). Add half the tin of Plum Tomatoes and continue stirring for a futher 3-4 minutes.
4. Add the Lamb (or Beef) and flash fry on a medium/high heat, constantly turning the meat until it is sealed (browned) approx 5 minutes.
5. Add the Warm Water and Black Cardamoms, bring to the boil, cover and simmer for 30-minutes.
6. Add the other half Tin Tomatoes to the mix in the Blender and blend until smooth. Stir this paste into the meat in the pan, along with any Salt. Bring back to the boil, cover and simmer for a further 50-minutes (or until meat is Tender)
7. Stir in the Garam Masala and Coriander Leaves and remove from heat...
Serving ideas: Serve with Pilau Rice, Saag Paneer plus any Indian Breads.
Suitable for freezing.
Meat Madras is supposed to be a hot dish but if you find it 'too hot' then de-seed the green chillies and/or use less Chilli Powder/red Chillies.