SW recipe: Lamb Madras

INGREDIENTS

  • 2 green chillies, deseeded
  • 3 garlic cloves
  • 2cm piece fresh root ginger, peeled and grated
  • Low-calorie cooking spray
  • 700g lean lamb leg steaks, visible fat removed, cut into large chunks
  • 1 onion, thinly sliced
  • 6 cardamom pods, crushed
  • 2 bay leaves
  • 400g can chopped tomatoes
  • 6 tbsp tomato purée
  • 300ml boiling chicken stock
  • 2 level tsp tamarind paste
  • Finely chopped fresh coriander
  • Rice, to serve

For the Madras curry powder

  • 2 tbsp coriander seeds
  • 2 tbsp fenugreek seeds
  • 1 tbsp black mustard seeds
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 1 cinnamon stick
  • 5 cloves
  • 1 tsp turmeric

Method:

1. Preheat the oven to 180°C/fan 160°C/gas 4. Put the chillies, garlic and ginger in a small food processor and blend with100ml water to make a paste. Set aside. Make the Madras curry powder. Use a pestle and mortar to grind the coriander seeds, fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon and cloves to a powder. Stir in the turmeric and set aside.

2. Spray a non-stick casserole pan with low-calorie cooking spray and place over a high heat. Season the lamb and stir-fry in batches until browned on all sides, setting each batch aside. Add the onion to the casserole pan and stir-fry until soft and starting to colour – about 10 minutes. Add the garlic paste, cardamom, bay leaves and 3 tbsp of the Madras curry powder and stir well. (You can keep any leftover Madras powder in an air-tight jar).

3. Return the lamb to the pan and add the chopped tomatoes, tomato purée, stock and tamarind. Season to taste, mix well and cover the pan tightly. Cook in the oven for 2½-3 hours, stirring every hour or so until the meat is meltingly tender. Scatter over the fresh coriander & serve with boiled dried basmati rice.

 

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