Madras meat curry

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

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
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