Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------CURRY--------------------------------
1 md Onion, finely chopped
Ginger root (1 inch),
-peeled and grated
2 Green chilies, seeded
-and finely chopped
3 Cloves, whole
2 Garlic cloves, crushed
1/4 ts Aniseed
1/4 ts Caraway seed
1/4 ts Fenugreek seed
1/2 ts Coriander seed
1/2 ts Cumin seed
Cinnamon bark, broken
-(1 inch)
3 Cardamom pods, crushed
1/2 ts Turmeric
1/2 ts Chile powder
12 oz Tomatoes
-(one large tin)
1 ts Salt
3 tb Corn oil

----------------------------RICE---------------------------------
2 ts Corn oil
2 Cloves
3 Cardamom pods, crushed
Cinnamon bark
-(1/2 inch)
2 c Basmati rice
1 ts Turmeric
4 c Water, boiling
1 Bay leaf

MAKE CURRY: Fry the onion in a heavy casserole in the corn oil until
it begins to soften. Stir in the garlic, ginger and chilies. Reduce
heat and fry gently for awhile.

Meanwhile, toast the hard seeds and cinnamon in a dry heavy frying pan
until they begin to pop. Grind the toasted seeds into a fine powder
and add to the frying mixture together with the chile powder and the
turmeric.

Add the chopped tinned tomatoes and stir in with about 1 t salt. If
the mixture is dry, add a little water or stock. Cover and allow to
simmer gently for 2 hours, stirring occasionally.

Trim the fat off the pre-cooked meat and cut into bite sized pieces.
When the sauce has simmered for the 2 hours, switch off and stir in
the meat. Leave to stand preferably overnight, and re-heat before
eating.

MAKE RICE: Heat corn oil in a large saucepan with a tight-fitting
lid. Add cloves, crushed cardamom pods and cinnamon. Add rice and
turmeric and mix well by swishing the pan round. Add boiling water
and bay leaf and stir.

Cover and simmer gently for 12-15 minutes, until all the water has
been absorbed. Use a fork to remove the seeds and bay leaf and turn
out into a warmed dish. Allow to stand in a warm place for 5 to 10
minutes and fluff up with a fork before serving.

The sauce can be prepared in advance, to use with leftover meat, or
you can NOTES:

* An Indian-style meat curry -- Having experimented with making
Indian-style dishes for a long time, I have found that this one works
every time and has met with approval from all who have tried it.
Yield: Serves 3-4.

* cook the meat and sauce to order.

* Plain yoghurt may be substituted for the tomatoes if preferred.

* Experiment with the seasonings. As a guide, ginger and chile
powder will increase the heat, coriander will increase the sweetness,
and fenugreek and cumin will increase the bitterness.

: Difficulty: easy to moderate.
: Time: 30 minutes preparation, 2 hours cooking, overnight wait.
: Precision: Approximate measurement OK.

: Colin Atherton
: Logitek Ltd, Bradley Lane, Standish, Wigan, WN6 0XQ, UK
: colin#logitek.uucp mcvax!ukc!qtlon!logitek!colin

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