Tuesday, May 17, 2011

Lamb Madras

No speel just one hugely yummy recipe. I learnt this recipe on the Cooks Academy Certificate course - it's really good, especially the next day. Worth considering if you're cooking for a dinner party reduce the stress on the day in question.
 Serves 6
Sunflower Oil for frying
1kg of diced lamb - trim off excess fat
2 big onions 0 diced
4 large cloves of garlic crushed
1-2 tablespoons of fresh root ginger grated
1 handful of coriander roots - chopped
400g / 1 tin of tomatoes
1 pint good chicken stock
3 tablespoons ground cumin
1 tablespoon of curry powder (depending on strength and taste)
1/2 tablespoon of ground coriander
2 tsp of cardamon pods - seeds removed and ground in a pestle and mortar (or a spice grinder if you have one - please santa - hint hint!)
a big bunch of fresh coriander roughly chopped

1) Brown of the lamb in the sunflower oil. Do in batches and set aside.
2) Sweat the onion off for a few minutes after you have finished the lamb.
3) When the onion has gone clear, add in the garlic, ginger, spices and coriander stalks. Cook out the ground spices for a few minutes stirring constantly.
4) Then add in the tomatoes and chicken stock. Cook for 10 minutes.
5) Liquidise the mixture with a stick blender.
6) Return the lamb to the pan and bring to a gently simmer. Cover and cook for 1.5 hours - 2 hours depending on the size and quality of your lamb.
7) Serve with rice or naan and some nice homemade chutney - or Sharwoods mango chutney. That stuff is like crack cocaine for me honestly can't get enough of the stuff.

I made my own naans for this recipe - but the recipe is not quite perfect so I'll wait till it is before I post one. If anyone has any good naan recipes they'd like to share that would be great. I also served it with a spiced vegetable and lentil dish and rice.

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