Lamb Madras

Prep

15 Minutes

Cook

35 Minutes

2 Servings

Video

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Introduction

A stunning lamb curry recipe from Tranquebar, a Danish settlement in the deep south of the Coromandel coast of India. Use of peppercorns, fennel seeds, poppy seeds and green cardamom gives this dish a unique flavour, hotness and delicious taste.

Steps

Step 1 - Prepare Ingredients
Step 2 - Make Base Paste
Step 3 - Cook Curry

Method

Base Paste

100 - 150ml cold water (to suit)

1 ½ tsp (heaped) Relish Madras Spice Mix (1)

1 tbsp (heaped) Relish Madras Mix (2) (coconut blend)

(soak relish madras mix (2) in water for 10 minutes, then add relish madras mix (1), and blend [hand blender or food processor] to a fine smooth paste)

Madras Curry

1. Heat a pan on medium high, add oil or ghee

2. When the oil is hot, add cinnamon, cardamom and cloves (approx. 30 seconds)

3. Add onions fry until they turn light golden brown, add salt

4. Add ginger, garlic and curry leaves

5. Add lamb and fry for 5 minutes on high heat

6. Add base paste and fry for 30 seconds

7. Add tomatoes, cook for 5 minutes

8. Add hot water for consistency, check for seasoning, add salt if needed

9. Cover and simmer on low heat for 45 minutes until lamb is nice and tender

Serve and enjoy!

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Ingredients

Madras Curry

2 tbsp Ghee or Vegetable Oil

400g Lamb Shoulder (2" cubed)

8 Curry Leaves (optional)

1 Cinnamon Stick

4 Cloves

2 Green Cardamom Pods

2 Medium Onions Chopped (fine)

1 tsp salt

1 tsp Ginger Paste

1 tsp Garlic Paste

3 Medium Tomatoes Chopped

150 - 300ml hot water (to suit your preference)