Lamb Madras

Posted on May 26, 2010. Filed under: Uncategorized | Tags: , |

I have been obsessed with indian food for the past month. I had Indian for the first time last month and I was hooked. I think I could eat Indian every day and not tire of it. I decided I would try and make some indian dishes. First I made Meatball curry, which was good but I wasn’t crazy about. Next I made Rogan josh which turned out okay, the lamb seemed like it was little over cooked. I’ve been looking for a recipe with coconut milk and found Lamb madras. It took me a while to prepare the ingredients but it came out really well. The recipe calls for two pounds of meat, I used one. I knew that it would be more of a sauce then what it’s supposed to be which is a sauce that sticks to the meat, and I was okay with that.

  • Ingredients:
  • 1 TB of coriander seeds
  • 1 t of black peppercorns
  • 1 t fennel seeds
  • 4 cloves
  • 4 hot dried red chillies
  • 6 TB of coconut oil
  • 2 onions finely chopped
  • 3-4 hot green chilles. finely chopped
  • 1-2 lb. of lamb, beef or pork cut into  1-1 1/2 in cubes
  • 2 large tomatoes finely chopped
  • 1 1/2 t salt
  • 14 oz. of coconut milk

The first thing you do is put the spices and the red chillies into a pan, I used my cast-iron skillet and set it over medium heat. Stir the spices over the heat until they are a shade darker and give off a roasted aroma. I was busy doing other things so not sure if they turned a shade darker I figured 5 minutes was good and the spices smelled good. Let them cool and then grind in a coffee/spice grinder. I’m not sure if your supposed to grind the chilies also, I didn’t. Maybe next time I will grind one of them and see how it turns out. Pour the oil into a wide pan over medium heat, once the oil has melted add the onions and cook until they turn brown at the edges. Add the ginger, garlic and green chilies. I only had one chile but it was a large one so figured it would be okay. Stir for 20 seconds. Add the meat and cook for 5-8 minutes. Stir in the tomatoes, ground roasted spices, salt and coconut milk and bring to a boil. I added in the red peppers at this time also. Cover the pan, turn the heat to low and simmer gently for 40 minutes to an hour until the meat is tender. If you want it to be more of a sauce eat it as is, if you want to make actual Madras uncover the pan and boil away a lot of the liquid, until a thick sauce clings to the meat. I did uncover the pan and boiled away a lit bit of the liquid to make a thicker sauce. The meal is traditionally served over basmati rice. I’m off all grains right now so I used quinoa. The meal was not spicy but had a great flavor, so next time I might add more green chilies and try grinding the peppers rather then putting them in the pan to cook with the sauce.


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