Tasty Recipes: Lamb Madras Curry

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Lamb Madras Curry

This is my all-time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!

Ingredients :

• 1 ½ tablespoons coriander seeds
• 1 ½ teaspoons cumin seeds
• ½ teaspoon salt
• 5 whole dried red chile peppers
• 6 fresh curry leaves
• 3 tablespoons garlic paste
• 2 teaspoons ginger paste
• 1 ½ teaspoons ground turmeric
• 2 ¼ pounds lamb meat, cut into 1 1/2 inch cubes
• ½ cup ghee (clarified butter), melted
• ¼ 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 ½ teaspoons garam masala
• 1 teaspoon sugar
• 3 tablespoons warm water
• 1 tablespoon tamarind paste

Instructions :

Prep : 30M	Cook : 8 M	Ready in : 2H30M

Notes :

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