Meat Madras Recipe

Name: Meat Madras
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb meat, cubed; 2 ounces butter; 1 onion, sliced; 1 1/2 teaspoons garam masala; 1 1/2 teaspoons chili powder; 3 ounces tomato puree; 2 cardamoms, split open; 1 teaspoon salt; 1/2 lemon, juice of; 1 large potato, cubed; 4 ounces frozen peas; 2 carrots, sliced; 1/2 pint water

Servings: persons

1 lb meat, cubed
2 ounces butter
1 onion, sliced
1 1/2 teaspoons garam masala
1 1/2 teaspoons chili powder
3 ounces tomato puree
2 cardamoms, split open
1 teaspoon salt
1/2 lemon, juice of
1 large potato, cubed
4 ounces frozen peas
2 carrots, sliced
1/2 pint water

1
Melt the butter in a large pot and fry the meat to seal it. Remove the meat from the pot and set aside.
2
Fry the onion with the garam masala and chili powder till the onion is golden.
3
Put the meat back in the pot with the tomato puree and the cardamoms. Stir and cover the pot with a close fitting lid reduce the heat to low and cook for 30 minutes stirring from time to time. If the curry looks too dry add a little water.
4
Add the vegetables, salt, lemon juice, and the water; bring to the boil, reduce heat and simmer till the meat and vegetables are tender.
5
Serve with plain boiled rice and a dish of dhal.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb meat, cubed, 2 ounces butter, 1 onion, sliced, 1 1/2 teaspoons garam masala, and more.

Yes, Meat Madras falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meat Madras

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