Lamb Madras

Name: Lamb Madras
Yield: Serves 4
Cuisine: India
Ingredients: 6 cardamom pods; 8 cm (3 inch) cinnamon stick; 1 kg (2 lb 4 oz) boneless leg or shoulder of lamb, cut into 2.5 cm (1 inch) cubes; 625 ml (2½ cups) coconut milk; 1½ teaspoons ground turmeric; 3 large onions, sliced; 4 tablespoons oil or ghee; 1 tablespoon tamarind purée; 1 teaspoon fennel seeds; 5 cm (2 inch) piece of ginger, roughly chopped; 12 curry leaves; 10 garlic cloves, roughly chopped; 10 dried chillies; curry leaves; 2 teaspoons cumin seeds; 2 tablespoons coriander seeds

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

Traditionally in india, hogget (sheep) or goat meat is often the only meat available. As goat can be tough when cooked this way, we have used lamb. It is cooked slowly so the sauces are absorbed and the curry matures to a full flavour. Beef can also be used.

Ingredients

1 kg (2 lb 4 oz) boneless leg or shoulder of lamb, cut into 2.5 cm (1 inch) cu

Asia
India
Stew
Main course
Spicy
Gluten-free

Method

Rub the cubed lamb with the ground turmeric. Place a small frying pan over low heat and dry-roast the coriander seeds 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 bro