Sig's Basic Curry Sauce ( use for tofu or meat)

• 1 tbsp Ghee or clarified butter
• 1 tbsp olive oil
• 350 grams tofu or use boneless mutton shoulder, lamb or goat if you prefer, cubed
• 1 small onion, sliced
• 2 clove garlic , crushed or bruised and very finely chopped
• 1/2 tbsp finely grated ginger
• 1/4 tsp garlic powder
• 1/2 tsp turmeric powder
• 1 pinch ground nutmeg
• 1/2 fresh red chilli , seeds removed and chopped finely
• 7 curry leaves
• 2 tbsp tomato puree
• 3/4 can of best plum tomatoes,
• 250 ml vegetable stock
• 2 tbsp not heaped, of your favourite Masala Powder. I usually use Kolhapuri Masala but Graram Masala will do
• 2 tbsp fresh chopped coriander (cilantro)
• 50 ml coconut cream

1. First of a all brown of the tofu or meat in the oil and butter and set aside until needed.
2. Keep the butter
3. In the butter soften the onions , garlic and ginger.
4. Add turmeric, fresh chilli and the curry leaves cook until it releases it's aroma about a minute or so
5. Add your Masala powder and the nutmeg combine the mixture well
6. Add the tofu ( you can marinade this first, see my marinaded tofu recipe) or the meat mix gently
7. Add the tomatoes and break them down gently
8. Add the stock and simmer gently if using meat for about 90 minutes until meat is tender .
9. If using tofu make sure it is heated thoroughly through, add half of the coriander.
10. About 10 minutes before serving add the coconut cream and the rest of the coriander .Serve with rice or Indian Naan bread

butter, olive oil, mutton shoulder, onion, clove garlic, ginger, garlic, turmeric, ground nutmeg, red chilli, curry, tomato puree, tomatoes, vegetable stock, i usually, coriander, coconut cream

Taken from cookpad.com/us/recipes/342609-sigs-basic-curry-sauce-use-for-tofu-or-meat (may not work)