Lamb Curry Madras

Ingredients:

  • 2 pounds lamb shoulder, cut in 2 by 2 inch cubes
  • 1/2 cup olive oil
  • 1 onion, thinly sliced
  • 1 teaspoon black peppercorns
  • 1 tablespoon coriander seeds
  • 4 cloves
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon fenugreek seeds
  • 3 dried red chili peppers
  • 2 teaspoons ginger, freshly grated
  • 2 cloves garlic, minced
  • 3 green chili peppers, finely chopped
  • 2 tomatoes, thinly sliced
  • 400 ml coconut milk

Directions:
In a pan, roast the black peppercorns, coriander seeds, cloves, fenugreek and fennel seeds. Let them cool down, then grind them.

Fry the onion in olive oil for about 4-5 minutes. When it gets a bit brown on the edges add the garlic, the ginger and the green chilli peppers. Fry them for one minute, then add the lamb and some salt. Continue cooking until the lamb gets a nice brown color.

Add the ground spices and stir fry for a little bit more. Add the coconut milk and the tomatoes, then simmer for about two hours. The meat should be tender and the sauce thick and sticky. If you want, you can reduce the sauce on high heat in a separate pan. Serve the curry hot with grilled courgettes, rice or any other side dish of your choice.

From: Foolproof Indian Cookery by Madhur Jaffrey.

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Easy Chicken Curry Recipe

Ingredients:

  • 1 free range chicken
  • 4-5 medium sized onions, peeled
  • 4-5 medium sized tomatoes, roughly chopped
  • 10 garlic cloves, peeled
  • 1 ginger stick, peeled
  • 3-4 leaves fresh coriander
  • 4 tablespoons ghee
  • 4-5 cloves
  • 1 cinnamon stick
  • 4-5 green cardamoms
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons coriander powder
  • 2 tablespoons cumin powder
  • 1 teaspoon red chili powder
  • Salt to taste

Directions:
Clean the chicken, skin it and cut it into eight pieces on the bone. Grate or finely chop the onions. Grind ginger and garlic to a fine paste. Puree the tomatoes. Thoroughly wash and finely chop the coriander leaves.

Heat ghee in a thick-bottomed frying pan, then add cinnamon, green cardamoms and cloves. Stir-fry for about 30 seconds. Sauté the onion until it turns golden brown. Add ginger and garlic and continue to cook for a few more minutes. Add turmeric powder, red chili powder, coriander powder and cumin powder. Mix everything very well, add pureed tomatoes and stir. Continue cooking.

When oil separates from the masala, add the chicken pieces and salt to taste. Cook on high temperature for about five minutes. Add two cups of water, bring the food to a boil, cover the pan and cook at medium temperature for about 20-30 minutes or until the chicken is fully done. Sprinkle some garam masala powder and garnish with chopped coriander leaves. Serve hot.

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