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Madras Lamb Curry Made with Curry Leaf Infused Oil

Madras Lamb Curry Made with Curry Leaf Infused Oil

Spice up your week with this fragrant recipe for madras lamb curry

Madras Lamb Curry Made with Curry Leaf Infused Oil

Serves 8

2 tsp black peppercorns

3 cinnamon sticks

1 tbsp whole cloves

1 tbsp coriander seeds

1 tsp fenugreek seeds

1 tsp mustard seeds

2 tsp poppy seeds

1 tsp cumin seeds

½ tsp fennel seeds

1 dried red chilli 

1 tbsp ground turmeric

2 green chilli

4 cloves garlic, peeled

2cm fresh ginger

1.5 kg lamb (mutton, cut into cubes

150ml yoghurt

3 tbsp canola oil

1 tsp black mustard seeds

15 curry leaves

3 onions, peeled, finely chopped

500ml passata 

1 tbsp tamarind puree

Crisp roti bread, to serve

Coriander &
Cucumber Salsa

1 telegraph cucumber, diced

2 cups coriander leaves

2 tbsp lime juice

 

To make coriander and cucumber salsa, combine ingredients in a bowl and set aside.

Heat a large frying pan on a medium heat. Dry toast peppercorns, cinnamon, cloves, coriander, fenugreek, mustard, poppy seeds, cumin, fennel seeds and red chilli until fragrant. Add to a spice grinder with turmeric and pulse to a fine powder. Place in a bowl. Wet-grind green chillies, garlic and ginger with 100ml water to make a fine paste.

Marinate lamb or mutton in a large bowl with spice powder, yoghurt and 1 teaspoon salt. Set aside for 2 hours.

Meanwhile, heat oil in a large pot to smoke point. Cool down a little, before heating again. Add mustard seeds, let them pop for a few seconds, then add curry leaves and onion. Sauté onion for a few minutes until light golden in colour. Add green chilli, garlic and ginger paste. Keep stirring to prevent curry from catching the bottom of the pan.

Continue to sauté for 2 to 3 minutes until fragrant. Add passata and tamarind. Bring to the boil, then add lamb and any accumulated juices to the pan.

Cover and simmer for 1 hour on a low heat until curry has thickened and meat is tender. Serve with coriander and cucumber salsa, and roti bread.

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