A Madras curry in the UK has a reputation of being somewhat of a one trick pony, a real fiery beast and not a lot else… However my lamb Madras curry has a little more about it but it certainly retains a fierce heat from both our own dried chili (cayenne) and lots of black pepper and all of it tempered with coconut milk. Apparently the Madras Curry name is not really used in India and it is a name that came from British restaurants, in the 60’s. How true that is who knows, but the flavours seem to be very ‘South’ Indian and that ties in with the name, Madras being an old name for the City now called Chennai. Having said that I am not really all that interested in authenticity as I always say, I want food that makes me and more importantly my wife smile and this certainly does that.
My lamb Madras curry is actually a freezer meal that I have been ‘forced’ into cooking by getting trapped at home this weekend and being unable to get out shopping. Typically this would be because we are snowed in, this time we are ‘muddied’ in and our wee little front wheel drive cars cannot cope with the sogginess of our road which naturally is just a dirt track. Being producers of food we always have a reasonable amount of produce around, when I say that we could probably be snowed in for months and not go hungry. Today I plumped on lamb and I suppose I had better get the bus out of the village tomorrow afternoon for no other reason than to get some cash and pick up some dog food 😀