Lamb Madras

This is a favourite of our - you do have to be organised in advance to make it. Sometimes I makea double batch and freeze half.


500g lamb cut into cubes
3/4 t turmeric
1 T coriander seeds
1 t cumin seed
5 dried chillies
6 curry leaves
5 cloves garlic chopped
2.5cm ginger chopped
1/2 t fennel seeds
1/2 T tamarind puree
4 T ghee
2 large onions sliced
300ml coconut milk
4cm piece of cinnamon stick
3 cardamom pods

• Rub the lamb with turmeric.
• Dry fry the coriander seeds until aromatic - remove
• Repeat with cumin seeds and then chillies
• Grind them all into a powder using a mortar and pestle
• Add curry leaves garlic and ginger and grind to a paste
• Dry fry the fennel seeds until they start to pop.
• Dissolve the tamarind in 1/4 cup hot water
• Fry the onions in fat until soft
• Add chilli paste and cook for 2 mins
• Add meat and toss well with paste
• add 1 cup coconut milk and 1/8 cup water
• Bring to the boil then lower heat and simmer for 10 mins
• When liquid has reduced add remaining coconut milk, cinnamon stick cardamom pods, and fennel seeds.
• Season with salt and pepper to taste.
• Cover and cook over low heat for 1 hour until meat is tender, stirring occasionally.
• When meat is tender add tamarind puree and check seasoning.
• Oil should have separated from the meat.

Serve with stir fry veges or 'cauliflower rice'