Madrashi Curry [3/04/2011]

Madrashi Curry
approx. 2 hours total prep & cooking time

1.5 lbs meat
1/3 cup coconut milk
1/3 cup sour cream
1 tablespoon heavy cream
2 tablespoons oil
1 onion chopped finely
2/3 of a can of fire-roasted diced tomatoes (including 2/3 of the water in the can)
2 teaspoon ginger paste
4 cloves garlic diced
1 teaspoon salt

Mix together:
2 teaspoon cayenne powder
2 teaspoon paprika
2 teaspoon coriander powder
2 peppercorns (ground in pestle)
1 bay leaf
2.5 inch cinnamon stick
4 cloves (ground in pestle)
1/2 teaspoon cumin seeds (ground in pestle)
1/2 teaspoon poppy seeds (ground in pestle)
1/4 teaspoon fennel seeds

Sear meat in the oil (8 to 9 minutes on medium heat).
Don't fully cook it through, just enough to cut it more easily. Transfer to cutting board.

While the meat is cooling, brown the onion.

Add the all spices (except the ginger, garlic, and salt) and reduce the heat to low.
Saute for 15 minutes.

Cut the meat into desired size pieces.

Add the meat and tomatoes and increase the heat to medium. Saute for 5 to 10 minutes.

Add 2 cups of water (a little bit at a time) and continue simmering on medium heat for 30 minutes.

Add the salt, ginger, garlic, and coconut milk.
Reduce the heat to low and simmer for another 20 to 30 minutes.

Allow it to continue to sit at very low heat until some of the liquid reduces for a thicker sauce.
Stir in the sour cream and heavy cream.

Serve over rice or mashed cauliflower.