The curry night on Tuesday went well - and the Lamb Madras was delicious!!! I made it on Sunday and it matured in the fridge for a couple of days, which I think made it even better. I reduced the heat a little, in deference to French tastes, but otherwise this is the recipe.
- The Paste
- 1 1/2 tablespoons coriander seeds
- 1 1/2 teaspoons cumin seeds
- 1/2 teaspoon salt
- 5-8 dried red chillies (depending on how hot you want the curry)
- 6 fresh curry leaves
- 5- 7 cloves garlic, chopped, or ten teaspoons of garlic paste
- 2 teaspoons ginger paste or fresh chopped ginger
- The Curry
- 1 teaspoon fennel seeds
- 1 1/2 teaspoons turmeric
- 1 kg diced lamb
- 125g ghee or butter
- 100ml vegetable oil
- 4 medium onions, sliced
- 1 tin (400ml) of coconut milk
- 1 cup (250ml) water
- 6 cardamom pods
- 1 cinnamon stick
- 1 teaspoon sugar
- 1 tablespoon tamarind paste mixed with 3 tablespoons warm water
- 1 heaped teaspoon Garam Masala
Preparation:30min › Cook:1hour30min › Ready in:2hours
- Making the curry paste: In a dry frying pan, dry roast the coriander seeds till they start to go brown, then pour into pestle and mortar or a food processor. Repeat this with cumin seeds and dried chillies. Add the salt and the curry leaves to the mortar or food processor and grind them into a fine powder without any lumps. Add the garlic and the ginger and pound or stir to form a thick paste. Leave aside.
- Making the curry: dry roast the fennel seeds as you did for the coriander etc, set aside. Sprinkle the turmeric over the diced meat and make sure it’s all coated. Set aside.
- Heat the butter and oil and add the onions and fry on a medium heat for 10 minutes or until they’re golden brown. Add the curry paste and fry for 1 minute. Add the meat and fry for 1 minute. Add 2/3 of the tin of coconut milk and the water and bring to the boil. Cook on a medium/high heat for 10 minutes.
- Add the remaining coconut milk and 1 cup of water. Bring to a simmer and turn the heat right down so the liquid gently bubbles. Stir in the cardamom pods, the cinnamon stick and the fennel seeds.
- Cook for 1 1/2 hours with the lid partially on, stirring occasionally to ensure it isn’t sticking. Add little bits of water if it reduces too much.
- Add the tamarind, sugar and garam masala and cook for 5 more minutes or until the sauce thickens. Scoop out the cardamom pods and cinnamon stick before servin
I couldn't get hold of tamarind paste but used this as a substitute: 2 tbsp tomato purée, 1 tbsp worcester sauce, 1 tbsp rice vinegar, 1 squeeze of lime juice, 1 tsp sugar. It seemed to work.
Also, here in France it's difficult to find things like curry leaves...I just busked with what I could find. Delicious!!
See you tomorrow!