CULT MEMBERS RECIPES   

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MADRAS   Serves 4

If you are unsure about any of the spices or cooking terms then visit the glossary. GLOSSARY

This recipe was donated by the curryholic. David Jenkins

Ingredients

Spices 1

4 dry red cillies (more if you like the heat)
1 tsp black pepper (more if you like the heat)
1 tsp chilli powder(more if you like the heat)
1 tsp white cummin seeds
1 tsp fenugreek seeds
1 tsp turmeric
2 white cardamoms

Spices 2
1 dessertspoon dry fenugreek leaves
1 dessertspoon garam masala

Method

1. Remove fat or skin from meat, and cut in 1 inch cubes. Leave poultry on the bone if liked. Fry in the oil to seal, then remove with a slotted spoon and leave to one side.

2. Fry the onion in the same oil until golden then add spices 1, cooking a further 5 minutes. Add the tinned tomatoes and puree and mix well. Cook for 10 minutes or so.

3. Put into a casserole in a preheated oven, at 400F (200C) Gas 6, and cook for 45-60 minutes. Stir half-way through cooking time.

4. Add the lemon or lime juice and spices 2 and simmer for 10 minutes. Add a little water at any stage if it dries up. Salt to taste, them add a knob of ghee just before serving. It will keep well overnight, or can be frozen.

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