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Damn tasty. You may need to make a trip to the spice store to get all of the ingredients.

Spiciness can be adjusted to your taste. Can be made with or without animal parts.

Taken from Williams-Sonoma's 'Savoring India' cookbook by Julie Sahni.

Preparation time: 10 minutes
Cooking time: 2 hours

Difficulty: Easy - for beginners
Serves: 4

Dietary guidance: v n d 

Tags: indian · spicy · madras ·


2T poppy seeds
2T coriander seeds
1t anise seeds
3/4t ground turmeric
5T vegetable oil
2P of protein (some variation of: lamb, beef, chicken, potatoes, eggplant, cauliflower, okra, turnip) in bite-size pieces
4 dried chilies (I used four, fresh, minced Anaheim peppers)
1 cinnamon stick
3 cardamom pods (crushed)
6 whole cloves
1C yellow onion (chopped)
1t garlic (minced)
1t ginger (peeled, minced)
2C coconut milk
1.5t salt

P = pound
C = cups
T = tablespoon
t = teaspoon


1) Dry-roast poppy, coriander, and anise seeds in pan over medium-high heat for about 5 minutes. They should appear a few shades darker and smell fragrant. Transfer to another bowl to cool.
2) When cool, grind seeds to a powder. Add turmeric.
3) If using meat, heat 2T of oil in a sauce pan and sear over high heat until browned but not entirely cooked. When done, transfer to a bowl.
4) Add remaining oil (3T) to sauce pan (used in step 3), heat to medium-high, add chilies, cinnamon, cardamom, and cloves. Cook about 2 minutes or until fragrant.
5) Add onions and cook until clear (about 7 minutes).
6) Add garlic, ginger, and spice mixture (from step 2).
7) Add protein (meat or veggies), coconut, and salt. Bring to boil. Reduce to low and cover. Cook at low for about 1.5 hours.
8) Serve with rice.


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