I discovered this recipe a few years ago, after previously having only prepared curry using prepackaged sauces or curry pastes, I was delighted to discover not only just how easy it was to prepare the paste from the raw' spices, but also how exceptionally tasty it is! I recommend giving it a go, it really isn't that much work...
Ever since the first time we had this Madras Curry it has remained a favourite on our 'regular rotation'. The original recipe was made using beef, but in recent discussions with B2 (whilst eating a beef version) it was revealed that he wasn't a huge fan of the beef... so I decided to have a got at lamb instead... I think this will be a regular substitution, it was delish :)
(original recipe credit: Taste.com.au Madras Beef Curry)
What's in it...
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon chilli powder (optional)
- 2 garlic cloves, crushed
- 2 teaspoons grated ginger
- Juice of 1 lemon
- 1 tablespoons olive oil (approx)
- 1kg diced lamb
- 2 tablespoons tomato paste
- 1 cup beef stock
- steamed basmati rice, steamed vegetables & poppadoms to serve
- Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger & lemon juice in a bowl to form a paste, set aside.
- Heat oil in saucepan over high heat. Add half the lamb. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining lamb.
- Reduce heat to medium. Add spice paste. Cook for 1 minute, to release the aroma of the spices. Return lamb to saucepan. Cook, stirring, until meat is coated with paste. Add tomato paste & stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 15 minutes, or until meat is tender.
- Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with rice, vegetables & poppadoms.
|Steps 2 & 3|