Indredients
• 2 tbsp vegetable oil
• 2 large red onions, chopped
• 750g (1½ lb) lean lamb, cubed
• 2 cloves garlic, crushed
• 1 cinnamon stick, broken
• 3 – 4 tbsp Fiddes Payne Madras curry powder
• 400g can chopped tomatoes
• 300ml (½ pt) hot lamb or vegetable stock
• Salt to taste

Method
Heat the oil in a heavy based saucepan. Stir-fry the onions and meat in batches until the meat is lightly browned and the onions softened. Add the garlic, cinnamon and Madras curry powder and stir-fry for a further minute.

Stir in the tomatoes and stock. Bring to the boil, reduce heat, cover and gently simmer for
1 hour or until the meat is tender. Season, to taste.

Delicious served with plain boiled rice and spring onion / cucumber and yoghurt raita.

Madras - Quick Serving Suggestions
For a delicious winter warmer, add 1-2 tbsp Madras curry powder to your favourite vegetable soup – i.e. parsnip, sweetcorn, butternut squash or leek and potato. Add at the stage of frying the onions / vegetables.

For a quick Chicken Jalfrezi, stir-fry strips of red and yellow peppers, fresh chicken goujons and spring onion with 2 tbsp Madras curry powder. Stir in 1x 400g can chopped tomatoes; simmer for 10-15 minutes then serve on a bed of steaming rice.

For spicy potato and mushrooms, sauté 1 large diced potato in 2tbsp vegetable oil for 5-6 minutes or until golden. Add 200g button mushrooms and 1 tbsp Madras curry powder. Stir-fry for 3-4 minutes then stir in 150ml (¼ pt) thick yoghurt (optional) and chopped spring onions. Delicious served with grilled meats.

For Curried Nuts, fry whole blanched almonds or macadamia nuts in vegetable oil with a generous sprinkling of Madras curry powder until the nuts are golden brown. Toss with a little salt and pass around as a savoury snack / nibble.

Spice up garlic bread - mix 1 tbsp Madras curry powder into garlic butter. Wrap the buttered baguette in foil and place over hot coals or in a hot oven for 10 minutes to heat through. Delicious!

Mix a little Madras curry powder with melted mint jelly – a terrific BBQ baste for lamb.

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