Bombay Curry

By Matt Fisher
Servings: Serves 4, with rice.

Ingredients

• 1 tablespoon oil
• 2 medium onions, chopped
• 2 cloves garlic, crushed
• 2 green chilies, chopped
• 1 tbsp grated fresh ginger (or 1 1/2 tsp ground)
• 1 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tbsp ground coriander
• 1/2 tsp chili powder
• 2 pounds lamb or beef, cut into bite-sized cubes
• 1 tsp salt
• 13 oz can crushed tomatoes
• 1 cup coconut milk
• cashews to garnish (OPTIONAL)

Preparation

Heat oil in a large pan; add the onion and cook over medium heat, stirring, until just soft. Add the garlic and rest of spices and stir until just heated through.

Add the meat and cook, stirring, over medium high heat until the meat is well coated with the spice mixture and browned all over; stir in the salt and undrained tomatoes and simmer, covered, for 1 to 1 1/2 hours, or until the meat is tender.

Add the coconut milk and stir; simmer, uncovered for another 5 minutes or until the sauce has thickened slightly. You can add cashew nuts if you like.