Madras-style lamb curry – Food & Home Magazine
Filled with spices and rich tomato flavours; fresh curry leaves make this dish even tastier. Try this Madras style lamb curry.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- 10ml (2 tsp) vegetable oil
- 500g stewing lamb or lamb neck
- 1 onion, finely chopped
- 45ml (3 tbsp) ready-made
- rogan josh spice paste
- 1 garlic clove, minced
- 5cm fresh ginger, grated
- 10ml (2 tsp) ground cumin
- 1 cinnamon stick
- 5ml (1 tsp) chilli powder
- 2 x 410g tins chopped tomatoes
- 6 fresh curry leaves
- 500ml (2 cups) water
- sea salt and freshly ground black pepper, to taste
- TO SERVE
- brown basmati rice
- poppadoms
- red onion, sliced
- fresh coriander
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