Madras Curry With Spicy Rice

Heat half the oil with half the ghee or butter in a large, shallow pan. Fry the meat, in batches if necessary, until browned on all sides. Transfer to a plate and set aside.

Heat the remaining oil and ghee or butter and fry the onion for about 3 to 4 minutes until softened. Add the cardamom pods and fry for 1 minute, then stir in the chilies, ginger and garlic, and fry for 2 minutes more.

Stir in the curry paste, ground cumin and coriander, then return the meat to the pan. Stir in the stock. Season with salt, bring to the boil, then reduce the heat and simmer very gently for 1 to 1 1/2 hours or until the meat is tender.

When the curry is almost ready, prepare the rice. Put it in a bowl and pour over boiling water to cover. Set aside for 10 minutes. Then drain, rinse under cold water and drain again. The rice will still be uncooked but should have lost its brittleness.

Heat the oil and ghee or butter in a flameproof casserole and fry the onion and garlic gently for 3 to 4 minutes until softened and lightly browned.

Stir in the ground cumin and coriander, green cardamom pods and cinnamon stick. Fry for 1 minute, then add the diced peppers.

Add the rice, stirring to coat the grains in the spice mixture, and pour in the chicken stock. Bring to a boil, then reduce the heat, cover the pan tightly and simmer for about 8 to 10 minutes, or until the rice is tender and the stock has been absorbed.

Spoon into a bowl and serve with the curry.