Lamb Madras Curry

Name: Lamb Madras Curry
Ingredients: Curry Paste; 1 1/2 tablespoons coriander seeds; 1 1/2 teaspoons cumin seeds; 1/2 teaspoon salt; 5 whole dried red chile peppers; 6 fresh curry leaves; 3 tablespoons garlic paste; 2 teaspoons ginger paste; Lamb; 1 1/2 teaspoons ground turmeric; 2 1/4 pounds lamb meat, cut into 1 1/2 inch cubes; 1/2 cup ghee (clarified butter), melted; 1/4 cup vegetable oil; 4 onion, sliced 1/4 inch thick; 1 (13.5 ounce) can coconut milk; 2 cups water, divided; 1 teaspoon fennel seeds; 6 cardamom pods; 1 cinnamon stick; 1 1/2 teaspoons garam masala; 1 teaspoon sugar; 3 tablespoons warm water; 1 tablespoon tamarind paste

23 ingredients

4 steps

Ingredients

Curry Paste
1 1/2 tablespoons coriander seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon salt
5 whole dried red chile peppers
6 fresh curry leaves
3 tablespoons garlic paste
2 teaspoons ginger paste
Lamb
1 1/2 teaspoons ground turmeric
2 1/4 pounds lamb meat, cut into 1 1/2 inch cubes
1/2 cup ghee (clarified butter), melted
1/4 cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
2 cups water, divided
1 teaspoon fennel seeds
6 cardamom pods
1 cinnamon stick
1 1/2 teaspoons garam masala
1 teaspoon sugar
3 tablespoons warm water
1 tablespoon tamarind paste

Directions

1

Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
2

Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
3

Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
4

When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.