LAMB MADRAS

Gold Medal Winner Dinner

Outstandingly good lamb madras curry loaded with great depth of sumptuous flavours a family winning curry dinner, full of fragrant spices, with only 20 minutes prep ahead time and a couple of hours unattended slow cooking on the stove top your family will think you've been cooking all day!  

Prep time 20 minutes / Cooking time 2-3 unattended hrs

Ingredients 

(serves 4-6)

Best Ever Curry Base Sauce 

2 tbsp ghee 

2 onions chopped

6 cloves garlic grated

2" ginger grated

1/2 red pepper diced

1/4 white cabbage chopped

1 carrot chopped

5 tomatoes chopped

1/2 cup tomato puree 

1 tsp Himalayan sea salt 

1 tsp ground coriander 

1 tsp ground cumin

1 tsp ground fenugreek 

1 tsp turmeric 

1 tsp paprika 

1 tsp garam masala

1 ltr water

1 kg leg of lamb diced

A one pot cook, heat a large deep saucepan medium hot, add the ghee, onions and garlic, soften for 7 minutes, then add all the other ingredients except the garam masala and 1 ltr of water or stock.  Simmer for 20 minutes, then using a stick blender blitz to a smooth sauce, add the garam masala, that's the base sauce made this is now ready for the lamb, second layer of spices, finish spices and some unattended cooking time.

The Second Layer Curry Spice Mix

If your a preper like me you can do this stage a few days ahead, I will often place the base curry in a glass Pyrex dish, add the meat and second spice layer and leave to marinate in the fridge for a day or two giving me a make ahead dinner ready to go from the fridge to stove with no prep time.

1 tbsp Kashmiri chilli powder

8 fresh green chillies sliced longways

6 cardamom pods bashed

2 " ginger grated

6 cloves garlic grated

2 tbsp ground cumin

1 tsp ground coriander

2 tbsp mango chutney 

1/2 juice lime

Fresh coriander 

2 tbsp ghee

2 tbsp finishing spice powder mix

Finishing Spice Powder Mix

1 tbsp ground cumin

1 tsp turmeric 

1 tbsp ground coriander 

1 tbsp heaped curry powder

1 tsp paprika 

1 tsp garam masala

Once your base sauce is blitzed, add the lamb, second layer spices except the fresh coriander, lime juice and mango chutney, then add the finishing spice powder mix, leave to gently bubble away for around 2 hours until the lamb is tender and will fall apart with a little pressure.  That's it, finish the curry with the mango chutney, lime juice and fresh coriander, serve with rice and flat breads.