Bombay Curry

By Matt Fisher
Servings: Serves 4, with rice.



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.