Madras-style lamb curry

September 14, 2013 (Last Updated: January 11, 2019)

Filled with spices and rich tomato flavours; fresh curry leaves make this dish even tastier

Print Recipe

Madras-style lamb curry

Serves: 4
Cooking Time: 1 hour 30 mins

Ingredients

  • 10ml (2 tsp) vegetable oil
  • 500g stewing lamb or lamb neck
  • 1 onion, finely chopped
  • 45ml (3 tbsp) ready-made
  • rogan josh spice paste
  • 1 garlic clove, minced
  • 5cm fresh ginger, grated
  • 10ml (2 tsp) ground cumin
  • 1 cinnamon stick
  • 5ml (1 tsp) chilli powder
  • 2 x 410g tins chopped tomatoes
  • 6 fresh curry leaves
  • 500ml (2 cups) water
  • sea salt and freshly ground black pepper, to taste
  • TO SERVE
  • brown basmati rice
  • poppadoms
  • red onion, sliced
  • fresh coriander

Instructions

1

Heat 5ml (1 tsp) oil in a large pot. Brown the meat in batches, remove and set aside.

2

Add remaining oil to the same pot, followed by the onion, rogan josh paste, garlic, ginger, cumin, cinnamon stick and chilli powder. Fry for 2 minutes and return the meat to the pot. Coat the meat in the spices. Add tomatoes, curry leaves and water, and season well.

3

Bring to a boil, then reduce to a simmer and cook until the gravy is thick and the meat tender, 1 hour – 1 hour and 15 minutes.

4

Serve with brown basmati rice, poppadoms, red onion and fresh coriander.



LEILA’S TIP
A dollop of thick plain yoghurt is delicious for a bit of creaminess.

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September 14, 2013 (Last Updated: January 11, 2019) By
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