Madras Curry

• 2 lbs lean meat, diced and fat free
• 4 tablespoons oil
• 1 large onion, chopped
• 4 cloves
• 4 green cardamom pods, slips open
• 2 green chilies, chopped
• 1 inch fresh ginger, grated
• 2 garlic cloves, crushed
• 2 dried red chilies, chopped
• 1 tablespoon curry powder, mixed with
• oil
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 pint stock, made with a cube

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.

lean meat, oil, onion, cloves, green cardamom pods, green chilies, ginger, garlic, red chilies, curry powder, oil, ground coriander, ground cumin, salt, stock

Taken from www.food.com/recipe/madras-curry-203097 (may not work)