Lamb Madras Curry
Description
With its bold, warm, spicy flavors, this Indian-style lamb madras curry recipe is deeply satisfying and tasty. Make it ahead to let the flavors develop.
Ingredients
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1 1/2 tablespoons coriander seeds
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5 whole dried red chile peppers
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1 1/2 teaspoons cumin seeds
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1/2 teaspoon salt
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3 tablespoons garlic paste
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2 teaspoons ginger paste
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1 teaspoon fennel seeds
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1 1/2 teaspoons ground turmeric
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2 1/4 pounds lamb meat, cut into 1 1/2 inch cubes
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1/2 cup ghee (clarified butter), melted
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1/4 cup vegetable oil
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4 onion, sliced 1/4 inch thick
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2 cups water, divided
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1 (13 1/2 ounce) can coconut milk
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6 fresh curry leaves
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6 cardamom pods
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1 cinnamon stick
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1 1/2 teaspoons garam masala
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1 teaspoon sugar
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3 tablespoons warm water
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1 tablespoon tamarind paste
Directions
1
Toast coriander seeds in a dry, medium skillet over medium-low heat until they begin to turn brown and pop; transfer to the bowl of a food processor or a spice grinder. Toast dried chile peppers and cumin seeds, separately, in the same skillet, transferring to the food processor once each toasted. Add salt to the food processor; grind to a fine powder. Combine spice mixture, garlic paste, and ginger paste to form a thick curry paste.
2
Toast fennel seeds in the same skillet; set aside. Sprinkle turmeric over lamb until lightly coated.
3
Heat a Dutch oven over medium heat; add ghee and vegetable oil. Add onions; cook until golden brown, about 10 minutes. Stir in curry paste; cook for 1 minute. Add lamb; cook for 1 minute. Add 1 cup water and 2/3 can coconut milk; bring to a boil, then reduce heat to low. Simmer for 10 minutes.
4
Stir in remaining 1 cup water, remaining 1/3 can coconut milk, curry leaves, cardamom pods, cinnamon stick, and fennel seeds. Cover Dutch oven with lid slightly ajar; return to a simmer. Cook until lamb is tender, about 1 1/2 hours, stirring occasionally and thinning with water if sauce becomes too thick.
5
Stir garam masala and sugar into lamb mixture. Stir 3 tablespoons warm water and tamarind paste together; add to lamb mixture. Cook until sauce thickens, about 5 minutes more. Remove and discard cardamom pods and cinnamon stick before serving.