“Madras curry” gets its name from the city known as Madras when English merchants arrived there; it is now known as Chennai. Although it uses Indian spices, the term Madras is not used in India. In fact,”Madras curry” was invented by Britain’s Bangladeshi restaurants in the 1970’s. There are many variations of it but I chose to create a bit of spicy version for this recipe (heavy on cayenne). You will end up with a little over
First prepare the spice mix. Place the coriander, cumin, fenugreek, mustard and fennel seeds in a dry skillet over low heat. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. When about half the seeds have popped, add the peppercorns, cloves, cardamom, cinnamon, turmeric, nutmeg, ginger and cayenne. Continue to heat and stir gently until the mixture gets hot; be careful not to burn. Pour into a dry herb blender, food processor or mortar and pestle. Grind into a powder. Let the mixture cool, then transfer to an airtight container after you use it and store in a dry place for up to 6 months.
Coat the lamb chops with a light coating of the oil, then season generously with the Madras curry powder, cover and place into the refrigerator for 6-12 hours. When the lamb is ready,
Take the lamb chops from the sous vide bath, remove them from the bag and pat dry with paper towels. At this time you can season with a bit more curry if you prefer. Pour the remaining grapeseed oil into a heavy bottom skillet over medium heat. Sear the lamb chops 2-3 minutes per side until a crust forms then remove from the pan. On four plates, add to each some of the spinach/chickpea mixture, 2 lamb chops, and garnish with cilantro and serve.
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