Madras Curry - cooking recipe

Ingredients

2 lbs lean meat, diced and fat free
4 tablespoons oil
1 large onion, chopped
4 cloves
4 green cardamom pods, slips open
2 green chilies, chopped
1 inch fresh ginger, grated
2 garlic cloves, crushed
2 dried red chilies, chopped
1 tablespoon curry powder, mixed with
oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 pint stock, made with a cube

Preparation

Heat the oil in a pan and fry the onions, cloves and the cardamom for 5 minutes.
Add the green chilies, dried chilies, ginger, and garlic cook for 3 minutes.
Mix the curry powder with a little oil to form a paste and add to the pan; cook for 3 minutes.
Add the meat and cook for 5 minutes.
Add the coriander, cumin, salt and stock' cover and simmer till meat is tender.
Serve with pomegranate rice.
Boil the rice, seed a pomegranate and stir the seeds into the rice.