Lamb Madras

Originating from the south of India this curry gets its name from the city of Madras which is now know as Chennai. Typically in India this recipe would be made with Goat as it is more redely available, however goat can be tough cooked in this manner so the recipe suggests using lamb (beef could also be used).

Due to the amount of chillies commonly used in
Madras curry the sauce is red in colour and fairly hot. The full flavour intensifies over the cooking process resulting in flavours of toasted spices, sweet and sour from the tamarind and a smoothness from the coconut milk.

Lamb Madras - 'The Food of India' by Murdoch Books
Serves 6

1 kg boneless leg or shoulder of lamb, cut into 2.5cm cubes
1 1/2 tsps ground tumeric
2 tbls corriander seeds
2 tsps cumin seeds
10 dried chillies
12 curry leaves
10 garlic cloves, roughly copped
5cm piece of ginger, roughly chopped
1 tsp fennel seeds
1 tbls tamarind puree
4 tbls oil or ghee
3 large onions, sliced
625ml (2 cups) coconut milk
8cm cinnamon stick
6 cardamon pods
salt/pepper, to taste

Rub the cubed lamb with the ground tumeric. Place a small frying pan over low heat ad dry roast the coriander seed until aromatic. Remove and dry roast the cumin seeds, then repeat with the chillies. Grind them all to a powder in a pestle and mortar or spice grinder. Add six curry leaves, the garlic and ginger and grind to a paste.

Dry roast the fennel seeds in the pan until they brown and start to pop. Dissolve the tamarind in 125ml (1/2 cup) hot water.

Heat the oil or ghee in a heavy based saucepan o casserole over low heat and fry the onion for 5-10mins. until soft. Add the chili paste and cook for a few mins. or until aromatic. Add the meat and toss well to mix with the paste. Add 500ml (2 cups) of the coconut milk and 60ml (1/4 cup) water. Bring to t boil and simmer over medium heat for 10 mins., or until the liquid has reduced.

When the liquid has reduced, add the remaining coconut milk, the cinnamon stick, cardamon pods and whole fennel seeds. Season with salt and pepper. Cover and cook, partially covered over medium heat, for 1 hour or until the meat is tender, add the tamarind and check the seasoning. Stir until the oil separates out from the meat, then spoon it off or blot with paper towels before removing the pan from the heat.

Stir well and add the remaining six curry leaves. Garnish with more curry leaves.

Serve with steamed rice, indian bread such as naan or paratha and raita.

Photo - 'The Food of India' by Murdoch Books