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Madras Curry

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Ingredients

Adjust Servings:
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

Nutritional information

166
Calories
128 g
Calories From Fat
14.3 g
Total Fat
2.1 g
Saturated Fat
0 mg
Cholesterol
297.7 mg
Sodium
10 g
Carbs
2.2 g
Dietary Fiber
4 g
Sugars
1.7 g
Protein
101g
Serving Size

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Madras Curry

Features:
    Cuisine:

    My husband is from Scotland, and he got me hooked on Indian food! Unfortunately we live in a small town in New Mexico and cant get it here. I have been making this Madras, and it is our absolute favorite meal! We have it for Christmas and Easter and any other special occasion we can think of! Thank you so much for sharing this wonderful recipe.

    • 105 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Madras Curry,A recipe from the south of India. The further south you go the stronger the curries, this is a great dish, and can be made using beef or lamb. The pomegranate rice is colourful and add a bit of sweetness to the dish.,My husband is from Scotland, and he got me hooked on Indian food! Unfortunately we live in a small town in New Mexico and cant get it here. I have been making this Madras, and it is our absolute favorite meal! We have it for Christmas and Easter and any other special occasion we can think of! Thank you so much for sharing this wonderful recipe.,A recipe from the south of India. The further south you go the stronger the curries, this is a great dish, and can be made using beef or lamb. The pomegranate rice is colourful and add a bit of sweetness to the dish.


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    Steps

    1
    Done

    Heat the Oil in a Pan and Fry the Onions, Cloves and the Cardamom For 5 Minutes.

    2
    Done

    Add the Green Chilies, Dried Chilies, Ginger, and Garlic Cook For 3 Minutes.

    3
    Done

    Mix the Curry Powder With a Little Oil to Form a Paste and Add to the Pan; Cook For 3 Minutes.

    4
    Done

    Add the Meat and Cook For 5 Minutes.

    5
    Done

    Add the Coriander, Cumin, Salt and Stock' Cover and Simmer Till Meat Is Tender.

    6
    Done

    Serve With Pomegranate Rice.

    7
    Done

    Boil the Rice, Seed a Pomegranate and Stir the Seeds Into the Rice.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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