Lamb curry Madras style
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Lamb curry like Madras is one of those Indian dishes that can be simmered for a long time. The wait is rewarded with a wonderful flavour with a touch of acidity and sweetness.4 cloves of garlic; 2 cm cloves of ginger; fresh coriander for garnish <2 tsp tamarind paste 1/2 tbsp jaggery or brown sugar salt
Tea lamb curry näin:
Peel and chop the onions. Dice the lamb into the size of a dice.
Make a thick-bottomed casserole and add butter and cooking oil to the bottom. Chop the garlic, grate the ginger and chop the chilli in the casari. Cook for a moment to release the flavours.
Add the spices and onions to the caser. Sauté the onions for a few minutes. Add myös meat and fry for a moment to seal the meat surfaces.
Add the tomato puree and coconut milk. Place under a lid and simmer over a low heat for an hour or so, stirring occasionally. The lamb curry thickens and enriches the longer you let it simmer, as long as you keep an eye on it so it doesn’t dry out – then it will return to the bottom quickly.
Like Madras, pour the lamb curry into a serving dish and leave to cool for a while. Just before serving, chop some coriander to garnish.
India lamb Lamb VHH
