Lamb Madras Recipe

Origin: India      Period: Traditional

This is the more authentic version of this dish that most people know as Beef Madras. (Most Hindus are prohibited from eating beef).

Ingredients

1kg good quality lean leg of lamb cut into 3cm cubes
3 tbsp cooking oil
1 tsp black mustard seeds
10 curry leaves (or methi leaves)
1 medium onion, finely chopped
2 garlic cloves, grated
3cm piece of ginger, grated
2 tbsp ground coriander seeds
2 tsp ground cumin
1 tsp turmeric
2 tsp chilli powder (less if you don't wan it so hot)
1 tsp salt (or to taste)
3 tbsp white wine vinegar
2 tbsp tomato purée
240ml beef or strong vegetable stock
generous handful of chopped coriander to garnish

Lamb Madras Preparation:

Method:

Place the meat in a bowl then add the coriander, cumin, salt, turmeric, chilli powder and vinegar. Mix thoroughly to combine then set aside to marinate for at least 30 minutes.

Add the oil to a large pan or wok and fry the mustard seeds until the begin to splutter and crack. Now add the curry leaves and quickly stir into the oil before adding the onions, garlic and ginger. Continue frying until the onions are a dark golden brown (about 10 minutes) then add the meat and its spice marinade.

Continue frying until the meat is nicely browned on all sides before adding the stock and tomato purée. Bring the mixture to a boil then reduce to a simmer, cover and continue cooking for 1 hour, or until the lamb is very tender and the gravy has thickened.

Take off the heat, stir-in the coriander leaves and serve hot with plain boiled rice.

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