Lamb Madras

By Hari Ghotra · 90 min

Ingredients

Instructions

1. Grind the coriander, fenugreek, mustard, poppy, cumin and fennel seeds, peppercorns, cassia and cloves to a fine powder. Stir in the turmeric and chilli powder.
2. Rub the lamb with 2 or 3 tablespoons of the Madras powder and the salt until coated. Store the leftover powder in a sealed jar.
3. Heat the oil in a large cast-iron pan until hot. Add the black mustard seeds and, when they pop, the curry leaves, then the onion.
4. Cook the onion until dark brown, about 20 minutes. Add the green chilli, ginger and garlic.
5. Stir constantly to prevent sticking; if it catches, add a splash of water.
6. Add the tomatoes, tamarind and hot chilli powder. Bring to a boil, then reduce and simmer until the sauce is thick and shiny.
7. Add the lamb and stir to coat. Turn the heat to the lowest setting, cover and cook very gently for 40 minutes to 1 hour, until the lamb is cooked through and tender, stirring occasionally as the sauce thickens.
8. Finish with fresh coriander.

Summarized from Hari Ghotra's video. Watch it for the details.

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