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Lamb Madras

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Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 600 g lamb shoulder trimmed and diced (2cm dice) to give you about 600g net.
  • I x large onion peeled and roughly chopped
  • 2 x garlic cloves peeled
  • 2 ½ tsp minced ginger
  • 40 ml vegetable oil
  • 40 g ghee
  • ½ tsp ground cinnamon
  • 2 tsp paprika
  • 2 ½ tbsp medium hot curry powder
  • ¾ tsp tamarind paste
  • ½ tsp ground fenugreek
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 10 ml lemon juice
  • 3 tbsp tomato paste
  • 2 medium size ripe tomatoes blanched, peeled and de-seeded, chopped
  • 400 ml of full fat coconut milk
  • Coriander leaf natural yoghurt and thinly sliced chillies, to garnish
  • Boiled rice

Method
 

  1. Add the onion, garlic, ginger and a little of the oil to your food processor and blend to a paste.
  2. Heat a little ghee in a frying pan over a high heat. Add the onion mixture and fry for approx. 5 minutes, stirring occasionally, until starting to turn golden brown. Turn the onion mix out into a lidded saucepan. Turn the saucepan to a low heat setting
  3. Add the rest of the ghee to the pan and when hot sear the lamb. When the meat is sealed, add all the dry spices and salt to the pan. Stir and cook for a further minute. Add the meat and spices to the saucepan.
  4. Add the coconut milk, tomatoes, lemon juice and tomato paste the pan. Bring to the boil and add to the saucepan.
  5. All the ingredients are now in the saucepan. Give it a good stir. Turn up the heat and stir until simmering. Lid the pot and turn the heat down until it maintains a slow simmer.
  6. The lamb may take more than 2 hours until its tender. Give the pot an occasional stir. Add a little water if you feel it is too dry, but it shouldn’t need it.
  7. When ready serve with boiled rice. Top with garnishes.

Notes

I boned out a 1.2 kilo lamb shoulder to achieve a little over 600g of relatively lean meat. I would suggest you purchase the lamb already diced.
This perfect dish to cook and freeze. While freshly cooked rice is best you can portion the curry with cooked rice and freeze. Don’t forget to label and date.
You can extend the recipe by adding diced potatoes to the curry for the last hour of cooking.