Yield: 1 servings
|6 tablespoons||Cooking oil|
|2 mediums||Onions; coarsely chopped|
|1||1 inch cube root ginger; peeled and coarsely|
|3||Cloves garlic; peeled and coarsely|
|; chopped, up to 4|
|4||Dried red chillies; up to 6|
|2 larges||Clov garlic; peeled and crushed|
|1||Fresh green chillies; sliced lengthways,|
|; up to 2|
|1 small||Can tomatoes|
|3 teaspoons||Ground cumin|
|1 teaspoon||Ground cumin|
|1 teaspoon||Ground coriander|
|½ teaspoon||Chilli powder; up to 1, up to|
|1 teaspoon||Ground turmeric|
|1 kilograms||Leg or shoulder of lamb; fat removed and cut|
|; into 1.25 inch|
|175 millilitres||Warm water|
|1¼ teaspoon||Salt or to taste|
|1 teaspoon||Garam masala|
|2 tablespoons||Chopped coriander leaves|
Heat 3 tbsp oil from the specified amount over medium heat and fry the onions , coarsely chopped ginger, garlic and red chillies until the onions begin to brown slightly (8-9 minutes), stirring frequently. Remove from heat and allow to cool.
Meanwhile, heat the remaining oil over a medium heat and fry the fresh garlic and green chillies until the garlic is lightly browned. Add half the tomatoes , along with the juice, stir and cook for 1-2 minutes.
Add the cumin, coriander, chilli powder and turmeric, adjust heat to low and cook for 4-5 mins, stirring frequently. Add the meat and adjust heat to medium high. Stir and fry until meat changes colour (5-6 mins).
Add water, bring to the boil, cover and simmer for 30 minutes. Meanwhile, place the fried onions etc in an electric blender or food processor and add the remaining tomatoes. Blend until smooth and add this to the meat - bring to the boil, add salt and mix well. Cover the pan and simmer for a further 35-40 minutes, or until the meat is tender.
Stir in the garam masala and coriander leaves and remove from heat. Serve with plain boiled rice or any Indian bread. Suitable for home freezing.
Watchpoint: Meat madras is meant to be hot. If you do not like it hot omit the chilli powder and de-seed the green chillies.
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Carlton Food Network
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