Tuesday, January 5, 2010

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'

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