Lamb Curry Madras

Author: Robin Status: published Published: Dec 01,2008 license cc-by-sa tags: Lamb, lambcurry, lam, Madhur Jaffrey, lamscurry, madras, porial, eenvoudige indiase keuken, 0   Share on Facebook Share on Twitter

Roast in a pan, let cool down, then grind in a coffeegrinder and set aside:
1 t black peppercorns
1 t fennel seeds
0,5 t fenegreek seeds
1 T corianderseeds
4 cloves (kruidnagel in dutch)
4 dried red chillies

Panfry for about 4 minutes until the edges get a little bit browned:
1 onion, sliced very thinly

Then add and stirfry for just 20 seconds or so:
2 cloves garlic, chopped
2 t freshly grated ginger
3 green chillies, chopped finely

Add and panfry until nicely brown:
500 kg lamb, in big 4cm cubes.
salt

Add the ground spices. Stirfry for a few seconds to release all flavours.
Then add:
400 ml coconutmilk
2 tomatoes, sliced very thinly

Simmer for 1 or 2 hours or until meat is tender.
Then you need to reduce the sauce until thick and sticky.
I like to take out the sauce, into a frying pan and reduce on high heat.

Served with simply grilled slices of courgette, this curry is brilliant. I really love it and will make it again soon.

From: Foolproof Indian Cookery (De eenvoudige indiase keuken) by Madhur Jaffrey.

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