Lamb Madras

Named after the city of Madras, the main city in Southern India. This is a hot curry with a very nice flavour. The version is from Portsmouth England.

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 70 Minutes

6 tablespoons vegetable oil
3 cm root ginger peeled and chopped
2 Large onions chopped
5 Cloves garlic peeled and chopped
5 dried red chilli
2 cloves garlic peeled and crushed
3 fresh green chilli sliced discard seeds for milder curry.
1 small tin tomato
3 teaspoons cumin powder
1 teaspoon coriander powder
1 teaspoon chilli powder
1 teaspoon turmeric powder
2.5 kg lamb cut into 3cm cubes
200ml warm water
Salt to taste
2 teaspoon Garam Masala
Heat half the oil in a wok or pan over medium heat.
Fry onions ginger chopped garlic and dried red chillies until the onions are soft.
Remove from heat and place cooked items in a bowl to cool.
Add remaining oil and heat
Add the crushed Garlic and fresh green chillies
Cook until garlic starts to brown slightly.
Now add half of the tomatoes and cook for 2-3 minutes.
Now add the cumin coriander chilli powder and turmeric set heat to low and cook for 6 minutes stirring all the time.
Set heat to medium and add meat.
Cook until meat changes colour.
Add water and bring to boil.
Now simmer for 20 minutes.
Meanwhile put the onion mixture into a blender with the remaining tomatoes blend into a smooth paste.
Add this mixture to the rest add salt as required and cook gently until the meat is tender.
Remove from heat and stir in the Garam Masala.
Serve and enjoy.