Leftover Lamb Madras
I could possibly live on curry in one form or another, one of my favourites is my leftover lamb madras. You can, of course, use any meat you have from chicken to pork and even fish. So many curries we have bare no resemblance to authentic Indian cooking at all, where possible I like to cook as close to authentic recipes as I can.
Ingredients
| 1 tbsp | coriander seeds |
| 1 tsp | black peppercorns |
| 1 tsp | fennel seeds |
| 10 | fenugreek seeds |
| 4 | cloves |
| 4 | dried hot red chillies |
| 6 tbsp | olive or groundnut oil |
| 2 | onions, very finely chopped |
| 1 tsp | very finely grated fresh ginger |
| 2 tsp | crushed garlic |
| 3–4 | fresh hot green chillies, very finely chopped |
| 900g (2lb) | Meat of choice, diced shoulder of lamb here. |
| 2 | large tomatoes, very finely chopped |
| 1½ tsp | salt |
| 400ml (14fl oz) | tin coconut milk, well stirred |
| 1 tbsp | finely chopped coriander, to garnish |
Instructions
Put the coriander seeds, peppercorns, fennel seeds, fenugreek seeds, cloves and chillies into a small, cast-iron frying pan and set it over medium heat. Stir the spices over the heat until they are a shade darker and give off a roasted aroma. Transfer to a bowl and leave to cool, then grind in a clean spice grinder or coffee grinder.
Pour the oil into a wide, non-stick pan, and set it over medium–high heat.When the oil is hot, add the onions and cook, stirring, until they turn brown at the edges. Add the ginger, garlic and green chillies and stir-fry for 20 seconds. Add the meat and cook, stirring, for 5 minutes. Stir in the tomatoes, ground roasted spices, salt and coconut milk and bring to the boil.
Cover the pan, turn the heat to low and simmer gently for 1 hour or until the meat is tender. Uncover the pan and boil away a lot of the liquid, until a thick sauce clings to the meat. Garnish with finely chopped coriander to serve.
