Hot Hot Hot for the avid curry fan. A true Indian curry using fresh coconut
Recipe for 4
Madras Lamb Curry Recipe
Hot Hot Hot for the avid curry fan. A true Indian curry using fresh coconut Recipe for 4
Ingredients
| 120g | fresh coconut |
| 2½ cm | fresh ginger |
| 6 | garlic cloves |
| 3 teaspoons | organic paprika powder |
| 8 | whole organic red chilli, dried |
| 3 tablespoons | oil |
| 2 | large onions, chopped |
| 1kg | stewing lamb |
| 3 | tomatoes, chopped |
| Steenbergs Organic 's natural sea salt * | |
| Freshly milled organic black pepper * | |
| 4 teaspoons | organic Madras curry powder |
| * alternatively use Steenbergs organic perfect salt seasoning. | |
| I used a measuring spoon rather than a 'kitchen-drawer' spoon for the ingredients. |
Method
- Scoop out the white of the coconut and cut into small pieces. Put half in blender with 2 cups of warm water and put the other half to the side.
- Mix the madras curry powder and the other spicesin a blender with a little water to give a smooth paste.
- Heat oil in a large casserole and fry the onions until brown. Add the spice paste and fry for 15 minutes over a low heat, adding 3 tablespoons of water. Add the meat and sauté for 5 minutes over a moderate heat. Add the tomatoes and sauté for a further 5 minutes. Add salt and pepper to taste. Add 4 cups (235ml) warm water and cook, covered for 1 hour. Add the coconut milk and simmer for a few minutes before serving.
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