- 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
- 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
- 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.
- 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.
- 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.
- 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.
Lamb Madras Curry, recipe