An authentic preparation for the curry known as Madras Curry or Madras Meat curry in the West.
Madras Meat Curry
® This is a RAS signature Recipe©
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Madras Meat Curry
Description
Madras meat curry is a rich and flavorful dish that is typically made with lamb, goat or beef. It is characterized by its rich, aromatic spices and vibrant red color.
Ingredients:
Spices to be ground:
Instructions
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Remove 1/2 cup of grated coconut from the entire amount and set it aside.
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Extract the first press ( first extraction) of coconut milk from the remaining grated coconut by blending along with 2 cups warm water, till smooths and creamy. Then squeeze through a mesh or cloth to extract just the coconut milk. Set aside.
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Take the reserved half cup of the grated coconut and add it to a small heavy-duty grinder along with ginger, garlic, as well as all the 'spices to be ground' Add just a little water, enough to grind to a super smooth paste. Set aside.
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Heat the oil in a pressure cooker or stew pot. Add bay leaves and onion. Saute the onion till softened and just turning golden in colour.
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Add the smooth 'ground paste' and keep stirring on low-medium heat for 10 minutes, while adding a half cup of water a few drops at a time. ( Yes! 10 minutes on a low flame, so that the paste does not stick to the pot and ruin the flavour. This step is crucial to the final flavour of the curry.
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Add the meat and fry in the masala paste for a minute or two.
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Add the chopped tomatoes and toss again for 5 minutes on medium heat.
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Add four cups of water and cook, covered on low heat, till the meat is cooked tender. You may need to add more water if cooking beef. I use a pressure cooker and am able to reduce the time and amount of water used.
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Once the meat is tender, add the freshly squeezed coconut milk and simmer for a few minutes before serving.
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Serve with Rice or flatbreads.
Note
- Key Ingredients: Meat, Onion, Ginger, Garlic, Tomato, Coconut, Spices, Oil, Salt.
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