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Madras Lamb Curry Recipe

Ingredients

How to make it

  • Heat a griddle or flat pan on medium heat.
  • Add the whole spices - cumin, poppy and fennel seeds, bay leaf, cinnamon, cloves, peppercorns. Roast till spices get slightly darker and aromatic.
  • Remove from heat and keep aside for 10 minutes.
  • Now grind to a fine powder in a clean, dry coffee grinder.
  • Put the coconut slivers, garlic and ginger pastes, cumin and red chilli powders and the above mixed spice powder into a food processor.
  • Add 3-4 tbsps of water and grind to a smooth paste.
  • Heat the cooking oil in a deep, heavy-bottomed pan on medium heat.
  • Add the onion to it when hot. Fry till almost golden.
  • Add the above masala (spice paste) and reduce heat slightly (just below medium heat). Fry, stirring often, till the oil begins to separate from the spice paste.
  • You may need to sprinkle water occasionally to keep the masala from burning and sticking to the pan.
  • Add the meat and fry till it starts to brown.
  • Now add the chopped tomatoes, coconut milk and 1 cup of hot water.
  • Season with salt to taste and stir well. Cook till the meat is soft.
  • There should be a fair quantity of thick gravy at this stage. If required add hot water to maintain the amount of gravy as you cook.
  • When the meat is done, turn off the heat and the dish is ready to serve right away.
  • It tastes great with plain boiled rice or Parathas!
On plain boiled rice   Close
With naan & parathas   Close

Reviews & Comments 3

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    " It was excellent "
    merlin ate it and said...
    Sounds wonderful. Thanks.
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    Yummm - looks great...and I love spicy. I never met a chile that I didn't like. Thanks - great post! ;)
    Was this review helpful? Yes Flag
    " It was excellent "
    rottman ate it and said...
    Spicy. Yeah!
    Was this review helpful? Yes Flag

The Cook

aravi_vel Bangalore, India

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