Lamb Madras Curry
Ingredients
- 1 ½ tablespoons coriander seeds
- 5 whole dried red chile peppers
- 1 ½ teaspoons cumin seeds
- ½ teaspoon salt
- 3 tablespoons garlic paste
- 2 teaspoons ginger paste
- 1 teaspoon fennel seeds
- 1 ½ teaspoons ground turmeric
- 2 ¼ pounds lamb, cut into 1 1/2-inch cubes
- ½ cup ghee (clarified butter), melted
- ¼ cup vegetable oil
- 4 onions, sliced 1/4-inch thick
- 2 cups water, divided, more as needed
- 1 (13.5 ounce) can coconut milk, divided
- 6 fresh curry leaves
- 6 cardamom pods
- 1 cinnamon stick
- 1 ½ teaspoons garam masala
- 1 teaspoon white sugar
- 3 tablespoons warm water
- 1 tablespoon tamarind paste
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Instructions
- Toast coriander seeds in a dry, medium skillet over medium-low heat until they begin to turn brown and pop; transfer to the bowl of a food processor or a spice grinder. Toast dried chile peppers and cumin seeds, separately, in the same skillet, transferring to the food processor once each toasted. Add salt to the food processor; grind to a fine powder. Combine spice mixture, garlic paste, and ginger paste to form a thick curry paste.
- Toast fennel seeds in the same skillet; set aside. Sprinkle turmeric over lamb until lightly coated.
- Heat a Dutch oven over medium heat; add ghee and vegetable oil. Add onions; cook until golden brown, about 10 minutes. Stir in curry paste; cook for 1 minute. Add lamb; cook for 1 minute. Add 1 cup water and 2/3 can coconut milk; bring to a boil, then reduce heat to low. Simmer for 10 minutes.
- Stir in remaining 1 cup water, remaining 1/3 can coconut milk, curry leaves, cardamom pods, cinnamon stick, and fennel seeds. Cover Dutch oven with lid slightly ajar; return to a simmer. Cook until lamb is tender, about 1 1/2 hours, stirring occasionally and thinning with water if sauce becomes too thick.
- Stir garam masala and sugar into lamb mixture. Stir 3 tablespoons warm water and tamarind paste together; add to lamb mixture. Cook until sauce thickens, about 5 minutes more. Remove and discard cardamom pods and cinnamon stick before serving.
Source
Original recipe: View Original