Lamb madras curry

[jcallaghan]

Ingredients

• 400 g (14 oz) Diced Lamb Shoulder
• 1/2 Tbsp Coriander Seeds
• 1 Tsp Black Peppercorns
• 1/2 Tsp Fennel Seeds
• 1/4 Tsp Fenugreek Seeds
• 2 Cloves
• 2 Dried Red Chili Pepper
• 2 Tbsp Cooking Oil
• 100 g (2/3 Cup) Onion
• 1 Tbsp Grated Ginger
• 6 Cloves Garlic
• 2 Tbsp Tomato Puree
• 165 ml (2/3 Cup) Coconut Milk
• 1/2 Tsp Salt
• 1/2 Tbsp Garam Masala

Method

1. Cut the onion into a medium dice and crush the garlic into a paste.
2. Grate the ginger.
3. Heat a heavy-based dry pan that has a lid over a medium-high heat.
4. Add the coriander seeds, peppercorns, fennel seeds, fenugreek seeds, cloves, and dried chilli, then toast until they become fragrant.
5. When the spices are toasted crush them into a fine powder in a spice grinder or pestle and mortar.
6. Add the oil to the pan.
7. When hot cook the onion until they begin to colour which should take 5-6 minutes.
8. Add in the garlic and ginger and cook for a further minute.
9. Now add in the lamb and cook for 5 minutes stirring occasionally.
10. Stir in the tomato puree, coconut milk, ground spices from step 5, and salt.
11. Cover and allow to cook for 1 hour over a very low heat.
12. After 1 hour remove the lid and reduce the remaining liquid to form a thick sauce.
13. Remove from the heat and stir in the garam masala and allow to sit for 2 minutes before serving.

Krumpli

Lamb Madras Curry with Video

This fiery but fragrant Lamb Madras curry recipe is inspired by one of the most popular dishes on the British Indian Curry House menu!