Lamb Madras Recipe
If you have been following this blog, you can now make a Spice Mix for Madras, but what use is that if you don’t know how to use it? Here is a remedy for the problem! The Curry turns out very dark, very thick and with a good blend of sweet, sour and heat. The Food Colouring is optional, I think they probably use it in most takeaways, or reduce the amount of Coconut milk (replacing with Tomatoes), but I didn’t want to overdo the seasoning while still getting something like that classic Madras dark red hue.
– Recipe –
– 500g Lamb, one of the cheaper cuts (I used half shoulder)
– 1 can Coconut Milk
– 1 large Onion, chopped into quarters and then thirds (large chunks)
– 1 Yellow Pepper
– Madras Spice Mix, at least 5 spoons (I think I used somewhere in the region of 7)
– Red Food Colouring (optional)
– 1 tablespoon Tamarind Paste or Powder
– 2 tablespoons Salt and coarsely cracked Black Pepper, mixed
- De-bone the Meat, rub with the Salt and Pepper mix, seal till browned. Mix in 2 tablespoons Madras Spice Mix, stir till pungent and then reserve.
- Collect the Coconut Cream, it can be found floating at the top of the can if it has been left to settle, can also be found at the top of packs of Creamed Coconut. Coconut Cream is a Oily liquid or solid in a similar state to butter, Creamed Coconut is Coconut Milk with a reduced water consistency.
- Put the Coconut Cream in the bottom of a large pan or wok on a medium heat and add the Onion/Yellow Pepper. Cook till translucent, add the Meat, Spices and Tamarind, simmer 1 minute or so. Mix in the Coconut Milk and optional Red Food Colouring and then cover and let simmer on a low heat for 2 hours till thick and reduced, the Coconut Oils will separate and gather on the surface, so stir these in before serving.
- Serve with Pilau Rice, Naan Breads, Channa Dal or maybe some Rotis.