Lamb Madras – Closet Cooking


Lamb Madras

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:
  1. 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.
  2. Mix everything!
  3. For the curry:
  4. 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.
  5. Add the onion, garlic, ginger, chilies and 2 tablespoons of the curry spices and cook until fragrant, about a minute.
  6. 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.
  7. 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.

Nutrition Facts: Calories 390, Fat 29g (Saturated 16g, Trans 0), Cholesterol 77mg, Sodium 167mg, Carbs 10g (Fiber 2g, Sugars 3g), Protein 23g

Nutrition by: Nutritional facts powered by Edamam



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