Lamb Madras

LAMB MADRAS (serves 4)

Ingredients

600G LAMB STEAKS
SALT AND PEPPER
1 GREEN BIRDS EYE CHILLI
2 GARLIC CLOVES
1.5CM FRESH GINGER
1 ONION THINLY SLICED
12 CURRY LEAVES
3 CARDAMOM PODS
2 BAY LEAVES
400G TINNED TOMATOES
200ML BEEF STOCK (OXO CUBE)
2 TSP TAMARIND JUICE
2.5 TBSP MADRAS CURRY POWDER
1 TBSP OIL OF YOUR CHOICE

Method

Chop lamb into cubes, season and brown in a pan. Set aside

Fry onions in same pan lamb was in, adding oil if needed. Cook until starting to colour

Blend garlic, chilli and ginger to a paste then add to onions along with curry powder, cardamom pods, curry leaves, bay leaves.

Return lamb to pan, add tomatoes and stock and tamarind. Season with salt and pepper.

Simmer until lamb starts to fall apart

(Lamb can be replaced with chicken. Just don’t cook for as long)