Lamb Madras

Prep Time:15 minutes Cook Time:2 hours 15 minutes Total Time:2 hours 30 minutes Servings: 8

A tasty homemade madras lamb curry with a blend of warm spices!

ingredients

For the curry powder:

2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon black peppercorns
1/2 teaspoon fenugreek seeds
2 star anise
2 green cardamom pods
1/2 teaspoon black mustard seeds
1/2 teaspoon turmeric
1 tablespoon paprika
1/4 teaspoon cayenne
1/2 teaspoon cinnamon
1/2 teaspoon dried fenugreek leaves

For the curry:

1 tablespoon oil
2 pounds lamb leg (or stewing beef), trimmed and cut into 1 inch cubes
1 small onion, grated
2 tablespoons garlic, grated
2 tablespoons ginger, grated
1-2 birds eye chilies, finely chopped
1 (14 ounce) can crushed tomatoes
1 (14 ounce) can coconut milk
1 teaspoon tamarind paste
2 bay leaves
1 tablespoon lemon juice
salt to taste
2 tablespoons cilantro, chopped

directions

For the curry powder:

Optionally toast the coriander seeds and cumin seeds in a skillet over medium heat until fragrant, before grinding them, along with the peppercorns and fenugreek seeds, in a spice grinder.
Mix everything!

For the curry:

Heat the oil in a large saucepan over medium-high heat, add the lamb and brown on all sides, before setting aside and draining off all but 1 tablespoon of the grease from the pan.
Add the onion, garlic, ginger, chilies and 2 tablespoons of the curry spices and cook until fragrant, about a minute.
Add the lamb back to the pan along with the tomatoes, coconut milk, tamarind paste and bay leaves, bring to a boil, reduce the heat and simmer, covered until the lamb is falling apart tender, about 2 hours.
Add the lemon juice, season with salt to taste, mix in the cilantro and enjoy!

Note: Some of the spices come either whole or ground and both work. If you have the whole versions, simply grind them in a spice grinder before using them.
Option: Add some sugar if the curry is too sour.
Option: Drain all of the grease from the pan after cooking the lamb and cook the onion, garlic, ginger, chilies and curry powder in melted ghee/butter.