Lamb Madras Curry Recipe
My Lamb Madras curry is an ode to the Bangladeshi-owned British Indian restaurants of the 1980's... featuring a spicy sauce made from freshly toasted spices and using coconut milk rather than yoghurt to temper the spicy burn!
Servings 2 Servings
Calories 656kcal
Ingredients
- 350 g Diced Lamb Shoulder 12oz
- ½ tablespoon Coriander Seeds
- 1 teaspoon Black Peppercorns
- ½ teaspoon Fennel Seeds
- ½ teaspoon Cumin Seeds
- 2 Cloves
- 2 Dried Kashmiri Chilli Peppers
- 2 tablespoon Cooking Oil
- 100 g Onion ⅔ Cup
- 15 g Ginger ½ thumb sized piece
- 6 Garlic Cloves
- 2 tablespoon Tomato Puree
- 200 ml Tin of Coconut Milk 7oz
- 1-2 Green Finger Chillies (optional)
- ½ teaspoon Salt
- 1 teaspoon Dried Fenugreek Leaves
- 1 teaspoon Garam Masala
Instructions
- Peel and cut the onion into a 5mm (¼") dice.
- Peel and mash the garlic into a paste.
- Grate the ginger.
- If you are adding fresh green chilli peppers, cut them into rings as finely as you can.
- Heat a 28cm or 11" heavy-based frying pan (that has a lid) over a medium-high heat. Add the coriander seeds, black pepper peppercorns, fennel seeds, cumin seeds, cloves, and dried chilli peppers, then toast until they become fragrant. Then crush them into a fine powder in a spice grinder or pestle and mortar.
- Return the pan to a medium-high heat, and when it is hot, add the oil to the pan. Cook the diced onion until they begin to colour, which should take 5-6 minutes.
- Now add in the lamb and cook for 5 minutes, stirring occasionally.
- Add in the garlic, ginger and tomato puree and cook it out for a minute or so.
- Pour in coconut milk, add the ground spices from step 5, the sliced green chillies if you are using them and salt. Stir and cover with a lid, cook for 1 hour over a very low heat.
- After 1 hour, remove the lid and reduce the remaining liquid to form a thick sauce.
- Remove from the heat, stir in the garam masala and crush in the dried fenugreek leaves, then stir and allow to sit for 2 minutes before serving.
Video
Nutrition
Serving: 1 | Calories: 656kcal | Carbohydrates: 27g | Protein: 41g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 19g | Cholesterol: 112mg | Sodium: 741mg | Fiber: 5g | Sugar: 8g
