Lamb Madras Curry (Lamb Chinnai!)

Name: Lamb Madras Curry (Lamb Chinnai!)
Ingredients: 1 kg. good quality lean lamb, cut into 2-3 cm. cubes.; 2-3 tbsp. cooking oil; 1 tsp. black mustard seeds; 8-10 curry leaves (not bay leaves); 150 gm. or 1 medium onion, peeled and chopped finely; 1-2 cloves garlic, peeled and grated/chopped; 1 inch piece root ginger, peeled and grated; 2 tsp. coriander powder; 2 tsp. ground cumin powder; 1 level tsp. turmeric powder; 1 1/2 tsp. chilli powder (more if you like it hotter); 1 1/2 tsp. salt (adjust to taste); 2-3 tbsp. white vinegar; 2 tbsp. tomato puree; 1 cup lamb stock or water

Gosht or Bakra Curry Madrasi

Mamta Gupta

CurryIndianMainMeat

The word Madras is often added to the name of an Indian dish in UK, simply because it is very hot. South Indian dishes tend to be hotter than North and Central Indian dishes and this may be the reason for it. Perhaps such dishes should now be called 'Chennai' Curries, as Madras has now been renamed as Chennai. This recipe is same as Chicken Madras recipe.

This dish is suitable for cooking in a slow cooker or crock pot.

Serves 6

Ingredients

1 kg. good quality lean lamb, cut into 2-3 cm. cubes.
2-3 tbsp. cooking oil
1 tsp. black mustard seeds
8-10 curry leaves (not bay leaves)
150 gm. or 1 medium onion, peeled and chopped finely
1-2 cloves garlic, peeled and grated/chopped
1 inch piece root ginger, peeled and grated
2 tsp. coriander powder
2 tsp. ground cumin powder
1 level tsp. turmeric powder
1 1/2 tsp. chilli powder (more if you like it hotter)
1 1/2 tsp. salt (adjust to taste)
2-3 tbsp. white vinegar
2 tbsp. tomato puree
1 cup lamb stock or water

Instructions

Place lamb in a bowl.
Add coriander, cumin, salt, turmeric, chilli powder and vinegar and mix well. Keep aside to marinate.
Heat oil in a pan.
Add mustard seeds. As the seeds start to splutter, add curry leaves, stir quickly and add onions, garlic and ginger. Fry until onions are golden-dark brown.
Add lamb and spice mix and stir fry until it is well sealed.
Add tomato puree and stock/water. Bring to boil. Cover and simmer on low heat, until lamb is tender.
Turn heat off, add coriander leaves and stir.
Serve with Chapatties and Boiled Rice or Plain Pulao Rice.
Slow Cooker Method: Place everything except oil and mustard seeds in a bowl, mix, leave to marinate for a couple of hours. Cook as per instructions in your slow cooker book for lamb casserole. I cook on high for 3-4 hours and then leave it on slow until ready to eat. Heat oil in a ladle. Add mustard seeds. When they crackle, pour over the meat and close the lid, for flavours to infuse.

Notes

You can use tamarind paste, instead of vinegar and tomato puree.
Once cooked, you can add a tin of coconut milk, to give it a different flavour.