Lamb madras
From: Market Kitchen
- Prep time:
- 25 mins
- Cook time:
- 1 hrs 20 mins
- Serves:
- 4
Although Madras doesn't exist in India, Renuka Patel's dish showcases the best of Indian spices and is a world away from takeaway offerings
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Ingredients
For the madras curry powder
- 2 tbsp Coriander seeds
- 2 tsp Fenugreek seeds
- 1 tsp Mustard seeds
- 2 tsp poppy seeds
- 1 tsp Cumin seeds
- 1 tsp Black peppercorns
- 1/2 tsp Fennel seeds
- 1 stick Cinnamon, about 7.5cm long
- 5 whole Cloves
- 1 tbsp Turmeric
- 1 tsp Chilli powder
For the chilli and ginger paste
- 1 small green chillies
- 1.5 cm Ginger
- 1/2 tbsp water
For the Lamb
- 900g Lamb, cut into bite size pieces, ideally boneless lamb shoulder
- 2 tbsp Madras curry powder, (see below for recipe)
- 1 tsp Salt
- 3 tsp sunflower oil
- 1 tsp black Mustard seeds
- 1 Onion, finely chopped
- 12 curry leaves
- 2 cloves Garlic, finely chopped
- 200g tinned chopped tomatoes
- 1 tsp red Chilli powder
- 100 ml water
- Coriander, to garnish
Method
1. For the madras curry powder: combine black peppercorns, cinnamon, cloves, coriander, fenugreek, mustard, poppy, cumin and fennel seeds, and grind to a fine powder with an electric grinder, or a pestle and mortar. Stir in the turmeric and chilli powder and transfer into a well sealed jar and set aside in a cool dry place.2. For the green chilli and ginger paste: put the green chilli, ginger and water in a food processor and blend to a coarse paste. Set aside.
3. For the lamb: put the lamb in a large bowl and rub with the madras curry powder. Add the salt and set aside.
4. Heat the sunflower oil in a large non-stick frying pan or wok until hot. Add the mustard seeds, let them pop for a few seconds and then stir in the curry leaves and onions. Soften the onions for a few minutes before adding the green chilli and ginger paste along with the finely chopped garlic.
5. Keep stirring as this paste has a tendency to catch on the bottom of the pan. After a few minutes, once you get the aroma of toasted spice, add the tomatoes, tamarind, red chilli and water. Bring to the boil and then add the lamb and any accumulated juices to the pan. Cover and simmer for 1 hour until the masala has thickened and the lamb is tender.
6. Serve with steamed rice.
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Latest Comment
This one is a winner with us! Really delicious with lamb, beef or mutton.