Spicy Madras Curried Lamb
From South India, Madras Curry Paste is great as a base for any number of curries.This recipe will serve well for shoulder of lamb chop, or diced lamb leg. It is also excellent for gravy or chuck beef.
Ingredients (Serves 4-6)
- 1 kg diced lamb shoulder or leg
- ½ jar Latasha’s Kitchen Madras Curry Paste
- 3-4 tbsp. coconut oil
- 2 sprigs curry leaves, torn
- 2 tomatoes, diced
- 600 mL water
- 200 mL Ayam brand coconut cream
- 1/2 tin Mutti brand cherry tomatoes
- Salt to taste
- 2 green chillies, chopped
- Additional water as required.
- Juice of ½ small lemon
- Bunch of fresh coriander leaves
- In a pot, add oil and when hot add curry leaves and diced onions. Cook for ten minutes until caramelised then add Latasha’s Kitchen Madras Curry Paste, 90 mL water, diced tomatoes and cook for 10 minutes until its a fairly thick paste again. Now add lamb, turn the heat to high and brown the meat in the spice mixture on fairly high heat until its browned all over and no longer pink,. This can take approx. 8- 10 minutes. Next add salt and green chillies to the pot.
- Then add coconut cream, tomatoes and water to cover the meat and bring to a quick rolling boil. Boil for 3-5 minutes, then place a lid on and simmer, until meat is tender approx. 1 hour or until the oil starts to float to the top.
- Garnish with fresh coriander leaves and lemon juice.\Tip:
Make sure there iw enough water to cover the meat to cook for the duration. Add extra 150 mL at the end of Step 2.if the liquid is not levelling at approx. 5cm above the meat.