Mr B's Legendary Curry

Good for Lamb, Beef or Chicken

My thanks to Mr B of Millbrook who is something of a local legend when it comes to conjuring up outstandingly good curry.

This is how he does it.

What you’ll Need:

Meat to feed four (so…. about 400-500g of lamb, chicken or beef)

Enough ordinary cooking oil to cover the base of a medium to large saucepan

½ Level teaspoon chilli powder (standard not hot )

1 Level teaspoon Turmeric

2 Level teaspoons Garam Masala

1Teaspoon Salt

(Add to the above, Pinch of Cinnamon for lamb

A Bay leaf for chicken, Nothing extra for Beef)

3 Cloves fresh Garlic,crushed

1 Large onion,chopped

1¼” piece of fresh Root Ginger peeled and finely chopped or grated

1, 14oz tin of tomatoes (chop them yourself it’s cheaper)

1 Fresh Lemon cut in half ready to squeeze over the meat when serving, or cut into quarters and placed on the plate.

What to do:

Fry off the onion, ginger and garlic until just starting to turn brown

Add the remaining spices, tomatoes and chosen meat and bring to the boil (you may need to add a little water if it looks too dry)

Reduce the heat, pop a lid onto the pan and simmer for 1½ - 2hrs until the meat is tender, if the sauce is too wet reduce until required thickness by removing the lid and allowing the liquid to evaporate.

TOP TIP from MR B: instead of simmering as shown in above, try simmering for an hour and then cool and refrigerate until the next day for a better curry.

Serve with basmati rice, a fresh salad, chapattis and/or papadoms