Madras Curry

• 1 1/2 pounds chicken lamb beef
• 4 tablespoons vegetable oil
• 1 cup onion purse
• 1 tablespoon garlic puree
• 1 tablespoon ginger purse
• 2 11/16 cups tomatoes strained
• 3 tablespoons ground almond
• salt
• 1 tablespoon fresh coriander
• 1 tablespoon Garam Masala
• 6 red chillies dried
• 1 teaspoon coarse ground black pepper
• 1 teaspoon chilli powder
• 1 teaspoon cumin seeds white
• 1 teaspoon fenugreek seeds
• 1 teaspoon turmeric
• 2 green cardamoms

1. Prepare chicken or meat and casserole for 15 minutes as in medium curry.
2. Whilst it is baking make a paste of the spices including the whole ones (qv spice paste).
3. Add the pre cooked onion garlic and ginger purees (qv garlic and ginger info) and stir fry for 5 minutes more.
4. Add to the meat along with the tomato and ground almond and return to oven Proceed exactly as for medium curry.
5. A hottish curry. Sea food should not be casseroled. Add it to the stir fry and simmer for about 10 minutes then serve.

chicken, vegetable oil, onion purse, garlic puree, ginger purse, tomatoes, ground almond, salt, fresh coriander, garam masala, red chillies, ground black pepper, chilli powder, cumin seeds white, fenugreek seeds, turmeric, green cardamoms

Taken from www.yummly.com/recipe/Madras-Curry-1664505 (may not work)