Spice Kitchen



Lamb Madras

Lamb Madras

 Prep.Time: 30 mins
 Cook.Time: 2 hours
 Difficulty: Medium
 Serves: 6

Tools              

 4-5Ltr/1 gallon
  Saucepan with Lid
  (vented if you have one)
 Large Saucepan
 Sharp Knife
 Vegetable Peeler
 Chopping Board
 Wooden Spoon

Ingredients        

 500g/1.1lb Lamb
 2 Red Onions
 2 Cooking Onions
 4 Cloves Garlic
 2 Tins Chopped Tomatoes
 140g/5oz Madras Curry Paste
 2 Tbsp Tomato Puree
 30g/1oz Cream Coconut
  (optional)
 4 Tbsp Natural Yoghurt
 2 Fresh Tomatoes
 2 Chillies (optional)
 2 Tbsp Olive Oil
 30g/1oz Fresh Coriander
 1 Tbsp Fresh Ginger
  (or use fresh ginger paste)
 2 Fresh Tomatoes
 1 Tbsp Sugar
 200g/7oz Mushrooms
 Black Pepper
 360g/12oz Rice


Method                                                                       

Put rice in large saucepan and cover with water.
Chop onions finely and fry gently in the olive oil until softened (use the lid).
Finely chop garlic, chilli (if using), and ginger and add to onions.
Chop lamb into cubes and add to pan.
Stir until lamb has browned and add the curry paste.
Stir to coat all ingredients.
Turn heat to low, pour in tinned tomatoes, half of the coriander and the lime juice and stir well.
Allow to simmer for 45-60 minutes with a lid on.
Add tomato puree and the coconut if using and stir until dissolved.
Allow to simmer for 30 minutes without a lid to thicken the curry.
Add the rest of the coriander, saving a little for garnish.
Peel and quarter the mushrooms and add with halved fresh tomatoes, yoghurt and black pepper to taste.
Simmer for a further 30 minutes.
Top up the water in the rice and put on to boil.
When the rice is cooked, drain in a colander and pour over a kettle of hot water.
Serve the Madras with the rice and garnish with the remaining coriander.

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The longer you simmer the dish for the softer the lamb gets.
If the curry tastes a bit harsh add some more yogurt to mellow it.
If your preference is for a slightly sweeter curry add a bit more sugar or tomato puree.




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