Madras Lamb Curry
preparation: 1 hour
Ingredients for 4 servings:
2 lb stewing lamb
1 tbsp ghee
1 can coconut milk
2 onions
3 tomatoes
2 bay leaves
Marc’s Madras Curry Spice Mix
Utensils:
sharp knife, large pot
Directions:
Peel
and
dice
the
onions,
chop
the
tomatoes.
Heat
the
ghee
in
the
pot
and
saute
the
onions
until
soft.
Add
2
tablespoons
of
the
curry
mixture
and
saute
for
another
10
minutes,
adding 3 tablespoons of warm water.
Add
the
meat
and
saute
for
5
minutes
over
medium
heat.
Add
the
tomatoes
and
stir
for
5
more
minutes.
Season
with
salt.
Pour
4
cups
of
water
and
the
coconut
milk
into
the
pot
and simmer, covered for around 50 minutes, until the meat is done and tender.
Side Dishes:
basmati rice, chutney, relish, chapati, naan
Madras Curry Spice Mix
This
is
my
version
of
a
classic
curry
powder,
named
after
the
Indian
city
of
Madras
which
is
nowadays
called
Chennai.
This
is
a
typical
spice
mix
from
England
with
its
roots
in
India.
I
created
this
curry
mixture
to
have
my
own
signature
curry
powder
that
is
a
little
spicier
than
common
curry
powders.
Use
this
spice
mix
with
any
kind
of meat, fish, vegetables or dairy products.
