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1
MAKE CURRY: Fry the onion in a heavy casserole in the corn oil until it begins to soften.
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2
Stir in the garlic, ginger and chilies.
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3
Reduce heat and fry gently for awhile.
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4
Meanwhile, toast the hard seeds and cinnamon in a dry heavy frying pan until they begin to pop.
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5
Grind the toasted seeds into a fine powder and add to the frying mixture together with the chile powder and the turmeric.
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6
Add the chopped tinned tomatoes and stir in with about 1 teaspoon salt.
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7
If the mixture is dry, add a little water or stock.
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8
Cover and allow to simmer gently for 2 hours, stirring occasionally.
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9
Trim the fat off the pre-cooked meat and cut into bite sized pieces.
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10
When the sauce has simmered for the 2 hours, switch off and stir in the meat.
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11
Leave to stand preferably overnight, and re-heat before eating.
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12
MAKE RICE: Heat corn oil in a large saucepan with a tight-fitting lid.
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13
Add cloves, crushed cardamom pods and cinnamon.
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14
Add rice and turmeric and mix well by swishing the pan round.
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15
Add boiling water and bay leaf and stir.
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16
Cover and simmer gently for 12 to 15 minutes, until all the water has been absorbed.
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17
Use a fork to remove the seeds and bay leaf and turn out into a warmed dish.
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18
Allow to stand in a warm place for 5 to 10 minutes and fluff up with a fork before serving.
