Lamb Madras

Madras curry is one of the most popular curries to order at the local Indian restaurant. The curry originated in Madras which is now called Chennai. The sauce is a traditionally hot curry, using a large amount of fresh chilli's or chilli powder, and has a balance of sweet spices and sour tamarind.



Lamb Madras
(Serves 4)

850g diced lamb
2 tspn ground turmeric
1 tspn fennel seeds
4 tbsp vegetable oil
2 large onions, finely sliced
2 tbsp ground coriander
2 tspn ground cumin
1 tspn garam masala
1/4 - 1 tspn chilli powder*
1/2 tspn sweet paprika
5 garlic cloves, crushed
5cm piece of ginger, grated
500mL coconut cream
8cm cinnamon stick
2 star anise
1 tbsp tamarind puree

* Add as much or as little as you like, depending on how hot you like your curry!

Massage the turmeric into the diced lamb. This will tenderise the meat. Put it in a bowl, cover with cling wrap then put it in the fridge for at least 3 hours.

Dry roast the fennel seeds in a hot, dry pan. When they begin to pop, remove them and set aside.

Heat the oil in a large saucepan and fry the onion for 5-10 minutes until it has softened. Add the ground spices, garlic and ginger and cook for a minute until aromatic. Add the meat and toss well to coat it with the spices. Brown the meat then stir in the coconut cream, bring to the boil, then lower the heat to a gentle simmer.

Add the fennel seeds, cinnamon stick and star anise. Season well with salt then cover and simmer the curry for 1 hour, stirring occassionally. If the curry begins to look too dry towards the end of the cooking time, add a bit of water so it remains quite saucy and liquid.

Dissolve the tamarind in 1/3 cup of boiling water then add to the curry. Stir it in well and taste for seasoning.

Serve the curry over steamed basmati rice.