Madras meat curry

Name: Madras meat curry
Yield: Serves 4
Cuisine: India
Ingredients: Plain Boiled Rice, to serve; 60 ml/4 tbsp sunflower oil or light olive oil; 2.5 cm/1 in piece of cinnamon stick, halved; 20 curry leaves; 5 ml/1 tsp cumin seeds; 2.5 ml/72 tsp black mustard seeds; 1.25 ml/¼ tsp fenugreek seeds; 5 ml/1 tsp black peppercorns; 5 ml/1 tsp coriander seeds; 15 ml/1 tbsp tomato purée (paste); 5 ml/1 tsp salt, or to taste; 10 ml/2 tsp chilli powder; 10 ml/2 tsp ginger purée; 25 g/1oz/⅓ cup desiccated (dry unsweetened shredded) coconut; 10 ml/2 tsp garlic purée; 5 ml/1 tsp ground turmeric; 675 g/1½ lb boned leg of lamb, fat trimmed and cut into 2.5cm/1in cubes; 30 ml/2 tbsp red wine vinegar; 2 black cardamom pods; 1 large onion, finely chopped; 4 cloves

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

The Christian and Muslim communities of Madras (now Chennai) have an excellent range of meat and poultry dishes. Goat or mutton is the natural choice of ingredient for Attu Erachi Kari, but lamb on the bone is also ideal for this intensely flavoured dish.

Ingredients

675 g/1½ lb boned leg of lamb, fat trimmed and cut into 2.5cm/1in cubes
30 ml/

Asia
India
Tamil Nadu: Chennai
Stew
Main course
Gluten-free

Method

Put the meat in a large non-metallic bowl and add the vinegar, turmeric, garlic, ginger, chilli powder, tomato purée and salt. Mix thoroughly, cover the bowl with clear film (plastic wrap) and leave to marinate for 4–5 hours.
Put the mar