Lamb Madras Curry Fakeaway
A Madras curry in the UK has a reputation for 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 chilli (cayenne) and lots of black pepper. 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. 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. But I would most definitely insist on a chapati to be served with this Madras curry!
I always say, I want food that makes me and more importantly my wife smile and this certainly does that.
A perfect Freezer Dinner!
My lamb Madras curry is actually a freezer meal that I have been ‘forced’ into cooking this weekend. Typically this would be because we are snowed in, this time we are ‘muddied’ in. Our wee little front wheel drive cars cannot cope with the sogginess of our road which really is just a dirt track.
This lamb madras dish, however, is the perfect freezer dinner, all you need is a little lamb. The rest of the ingredients tend to be store cupboard ingredients. Well, they are for me and any other curry fiend anyway!
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 for 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.