Meat Madras
A British curry-house dish of meat, tomato puree and lemon, seasoned with garam masala and chilli and simmered on the stove.
1 hr · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 50 min · 60 min total
- medium
- 1
Melt the butter in a large pot and fry the meat to seal it. Remove the meat from the pot and set aside.
- 2
Fry the onion with the garam masala and chili powder till the onion is golden. Put the meat back in the pot with the tomato puree and the cardamoms. Stir and cover the pot with a close fitting lid reduce the heat to low and cook for 30 minutes stirring from time to time. If the curry looks too dry add a little water.
- 3
Add the vegetables, salt, lemon juice, and the water; bring to the boil, reduce heat and simmer till the meat and vegetables are tender.
- 4
Serve with plain boiled rice and a dish of dhal.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
