Lamb Madras from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selv

Name: Lamb Madras from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selv
Ingredients: 6 cardamom pods; curry leaves; 625 ml (2½ cups) coconut milk; 8 cm (3 inch) cinnamon stick; 4 tablespoons oil or ghee; 3 large onions, sliced; 1 tablespoon tamarind purée; 5 cm (2 inch) piece of ginger, roughly chopped; 1 teaspoon fennel seeds; 12 curry leaves; 10 garlic cloves, roughly chopped; 2 teaspoons cumin seeds; 10 dried chillies; 2 tablespoons coriander seeds; 1½ teaspoons ground turmeric; 1 kg (2 lb 4 oz) boneless leg or shoulder of lamb, cut into 2.5 cm (1 inch) cubes

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Traditionally in india, hogget (sheep) or goat meat is often the only meat available. As goat can be tough when cooked this way, we have used lamb. It is cooked slowly so the sauces are absorbed an...

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Ingredients

6 cardamom pods
curry leaves
625 ml (2½ cups) coconut milk
8 cm (3 inch) cinnamon stick
4 tablespoons oil or ghee
3 large onions, sliced
1 tablespoon tamarind purée
5 cm (2 inch) piece of ginger, roughly chopped
1 teaspoon fennel seeds
12 curry leaves
10 garlic cloves, roughly chopped
2 teaspoons cumin seeds
10 dried chillies
2 tablespoons coriander seeds
1½ teaspoons ground turmeric
1 kg (2 lb 4 oz) boneless leg or shoulder of lamb, cut into 2.5 cm (1 inch) cubes