Tuesday, March 28, 2006 - Indian Curry - Old Mama Lionheart's family recipe

Emigrated and can't get a good curry? Well here it is, my Mom's recipe that we have enjoyed in our family for about 30 years. It was recently imparted to me by my dear old Mom and written down for future posterity.

4 Spanish onions

A handful of cinnamon sticks

4 cloves of garlic( peeled and crushed)

2lbs chicken or lamb (cubed to bite size pieces)

3 tablespoons of ghee or cooking oil

4 tsp Garam Masala

4 tsp curry powder

1 tsp ginger powder or 1" piece chopped ginger root

2 tsp Chili powder( 3 tsp or more if you want it really hot!)

1 tsp Tumeric

3 tsp Cumin

 Large can of tomato sauce/puree (29 - 40 ounces)

A cup of freshly chopped coriander (cilantro)

Peel and dice onions into small pieces, fry with ghee or cooking oil on a medium heat until soft and translucent. Add cinammon sticks, garlic and spices, fry spices for 15 minutes ( you may need to add water if it starts to stick)

Add meat and fry with onions and spices until browned on all sides ( approx. another 15 minutes).

Add large 29 oz. tin of tomato sauce/tomato puree NOT Ketchup! (More tomato sauce can be added if you want more sauce). Stir together for 10 minutes.

Turn down heat to low and let it cook together for 30 - 60 minutes while stirring and being careful not to let it burn on the bottom.

Sprinkle freshly chopped coriander on the platter 10 minutes before serving.

 Serve with rice and Indian bread along with any other Indian condiments you can find in your part of the world.

Thanks Mom.