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Lamb Madras

Lamb Madras

'Ome
Lamb cooked in a thick, rich & spicy Indian curry sauce.
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Prep Time 45 mins
Cook Time 3 hrs
Total Time 3 hrs 45 mins
Course Main Course
Cuisine Indian
Servings 8

Ingredients
  

Curry Gravy

  • 3 tbsp oil or ghee
  • 4 whole cloves
  • 3 whole cardamom
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 whole Tej Patia (Indian bay) optional
  • 1/2 tsp mustard seeds
  • 2 medium onions chopped
  • 1 tsp salt
  • 4 cloves garlic chopped
  • 1 inch cubed fresh ginger chopped
  • 1 tsp ground turmeric
  • 1 tsp sweet paprika
  • 1 whole red pepper
  • 2 tbsp tomato puree
  • 2 x 400 gram tinned chopped tomatoes
  • 1 handful coriander stalks

Lamb Madras

  • 900 gram lamb shoulder diced (1/2 inch thick)
  • 2 tbsp oil or ghee
  • 3 sticks cinnamon
  • 2 whole star anise
  • 1 medium onion finely chopped
  • 6 cloves garlic finely chopped or grated
  • 1 inch cubed fresh ginger finely chopped or grated
  • 3 tsp Kashmiri chilli powder (use sweet paprika if unavailable)
  • 2 tbsp 'Ome Made Madras Curry powder or your own/different brand
  • 3-4 tsp chilli powder
  • 2 tsp tamarind paste
  • 1 tbsp Katsuri methi/dried fenugreek
  • 3 tsp 'Ome Made Garam Masala or your own/different brand
  • 1 lemon juice of
  • 4 tsp sugar
  • 1 tbsp ground almonds
  • 1 tbsp coconut milk powder or 30g creamed coconut block
  • 2 tbsp fresh coriander chopped
  • 1 tsp salt or to taste

Instructions
 

Curry Gravy

  • Heat the oil in a heavy bottomed pan
  • Add the whole spices and gently fry for 30 seconds.
  • Add the chopped onions and salt. cook gently until soft and light brown
  • Add the chopped garlic and ginger. Cook for 30 seconds
    Lamb Madras Gravy
  • Add all the ground spices and the red pepper. cook for 30 to 60 seconds
  • Add the tomato puree and stir in
  • Add the tinned tomatoes and water. Bring to a simmer
  • Add the coriander stalks.
    Lamb Madras Gravy
  • Cook for around 45 minutes
  • Remove the Tej Patia leaves if used and blend with a stick blender
    Curry Gravy After Blending

Cooking The Curry

  • Heat the oil in a heavy bottomed pan or Karahi.
  • Add the cinnamon and star anise. fry gently for 30 seconds
    Frying Whole Spices
  • Add the onion and fry for a couple of minutes.
  • Add the garlic and ginger and fry for 30 seconds or so.
  • Add the Kashmiri chilli, stir in and cook until the mixture is a deep red colour.
  • Add the curry powder and chilli powder, fry gently for 2 to 5 minutes. If the mixture is sticking add a splash of water to loosen the mixture.
  • Add roughly half of the curry gravy, stir and bring to a vigorous simmer. This wants to reduce to a thick paste. You can partly cover the pan if you don't want it firing off everywhere!
  • Once the gravy has reduced, add the lamb. Stir and coat with the paste and cook for a couple of minutes.
  • Add more gravy to the pan to create a thick sauce, you may have a little gravy left. This can be used to add later if the sauce is too thick for you. If it all goes in you can use a little water to make the sauce to the consistency you want.
  • Cook on a gentle heat, just simmering, for at least 45 minutes but 1 to 1 1/2 hours is better.
    20 to 30 minutes before your curry is ready to serve add all the other ingredients.
  • Serve with some pilau rice and bread to mop up the lovely rich sauce!
    Lamb Madras
Keyword British, curry, Indian, Lamb, Madras, Restaurant
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