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MUTTON CURRY
MADRAS STYLE (TAMIL NADU)

The standard Madras curry in restaurants in the UK is not be found anywhere in Madras! However, once when i was travelling into the deep south of the Coromandel coast of India, near the seventeenth-century Danish settlement of Tranquebar, it was lunch-time and there was no eatery in slight. The local village cook made a stunning mutton curry, reproduced here. Easy to make, it is perfect for a get-together with family or friends.

Serves 8  
1/2 coconut (125gms) 1 teaspoon cumin seeds
10-12 whole red chillies, dried 1 teaspoon poppy seeds
1 x 1/2-in (2.5 x 1-cm) piece of fresh
 1/2 teaspoon fennel seeds
ginger 3 tablespoons oil
6 plump garlic cloves 2 large onions, chopped
3 teaspoons coriander powder 1 kg mutton pieces
4 peppercorns 3 tomatoes, chopped
2 cinnnamon or bay leaves salt
4-in (10-cm) cinnamon stick  
3 cloves  

1 Cut and peel half the coconut into small pieces for grinding with spices and set aaside. Peel and cut the remainder into pieces and put into a blender with 2 cup warm water. Blend until smooth, then strain and reserve the coconut milk.
2 Grind together the chopped coconut, chillies and the ginger, garlic and all the spices to make a smooth paste, adding a little water.
3 Heat the oil in a cooking pot and fry the onion until lbrown. Add the spice paste and fry for about 15 minutes over a low heat, stirring in 3 tablespoons water in the process.
4 Add the meat and saute for 5 minutes over a moderate heat. Add the tomatoes and saute for a further 5 minutes. Add salt to taste.
5 Add 4 cups warm water and cook, covered, until the meat is done (about 50 minutes). Then add the coconut milk and simmer for a few minutes before serving.
 
 
   




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