Madras Curry

Warm Spices

• 1/2 stick cinnamon
• 2 star anise

Spices

• 3 pods green cardamom
• 2 tsp Coriander
• 1 tsp Cumin
• 1 tsp Turmeric
• 1 tsp Chili Powder
• 1 tsp Paprika
• 1 tsp Garam Masala
• 1 tbsp fenugreek leaves
• 1/2 tsp black pepper
• 1 tsp fennel seeds

Ingredients

• 600g Protein: lamb, beef of chick peas
• 1 large onions peeled and roughly chopped
• 5 cloves garlic peeled
• 6 tsp minced ginger
• 3 tbsp ghee or vegetable oil
• 700g passata

Instructions

• Prepare the Onions: Whack the onions in to large chunks and blast them in a food processor. Put them into low heat with oil. Cook for 20mins.
• Add ginger/garlic: Into the pan. Cook for another 2 mins.
• Toast, grind and add non-warm spices activate these in a seperate area of the pan. Once fragrant, mix them in.
• Cook protein: Skip if isn’t meat, but add 500mL of water per 500g of meat. Cook on low/medium for as long as possible (1hr+)
• Add warm spices: Toast and grind warm spices, or add whole.
• Add the tomato: Add the passata. Reduce. Cook ideally for 10 years, but a few hours works.