Mild madras curry

Recipe by:

Forget the fakeaway, this curry is delicious made with lamb or chicken

Mild madras curry

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

80

MINUTES

CUISINE

Indian

COURSE

Main

Method

  1. Trim the meat of the majority of the fat. Blanch, peel and chop up the almonds (they should be the texture of nibbed almonds). Put into a small saucepan with the cream and simmer for 4-5 minutes. Turn off the heat and leave to infuse for 15 minutes.

  2. Meanwhile, peel the ginger thinly with a vegetable peeler, pound into a paste in a pestle and mortar, or chop finely with a knife, or grate finely on a slivery grater. Cut the meat into 4 cm cubes and mix it with the ginger and a sprinkling of salt.

  3. Melt the butter and cook the onion rings and crushed garlic over a gentle for 5 minutes.

  4. Remove the seeds from the cardamom pods and measure one teaspoon. Discard the pods. Grind the fresh spices, coriander, pepper, cardamom and cloves in a clean spice or coffee grinder. Add the spices to the onions and cook over a medium heat for 2-3 minutes.

  5. Remove the onions and then add the meat to the saucepan. Stir over a high heat until the meat browns. Return the onion and spices to the pot.

  6. Add the nut milk, turmeric and sugar. Stir well. Cover and simmer gently on top of the stove or better still in a low oven 160°C, about 1 hour.

  7. Finish by adding a few drops of lemon or lime juice to taste. Serve with plain boiled rice, lime segments and other curry accompaniments which might include — bowls of chopped mango, tomato chutney, mint chutney, raita, sliced bananas, chopped apples and poppodums. 

Ingredients

  • 900g boneless lamb (leg or shoulder)

  • 110g almonds

  • 475ml light cream

  • 1 tbsp pounded fresh green ginger

  • salt

  • 50g ghee or clarified butter

  • 4 onions, sliced in rings

  • 4 garlic cloves, crushed

  • 2 tsp coriander seed

  • 2 tsp black pepper corns

  • 1 tsp green cardamom seeds

  • 8 whole cloves

  • 1 tbsp turmeric powder

  • 2 tsp sugar

  • freshly squeezed lime juice

  • segments of lime

Method

  1. Trim the meat of the majority of the fat. Blanch, peel and chop up the almonds (they should be the texture of nibbed almonds). Put into a small saucepan with the cream and simmer for 4-5 minutes. Turn off the heat and leave to infuse for 15 minutes.

  2. Meanwhile, peel the ginger thinly with a vegetable peeler, pound into a paste in a pestle and mortar, or chop finely with a knife, or grate finely on a slivery grater. Cut the meat into 4 cm cubes and mix it with the ginger and a sprinkling of salt.

  3. Melt the butter and cook the onion rings and crushed garlic over a gentle for 5 minutes.

  4. Remove the seeds from the cardamom pods and measure one teaspoon. Discard the pods. Grind the fresh spices, coriander, pepper, cardamom and cloves in a clean spice or coffee grinder. Add the spices to the onions and cook over a medium heat for 2-3 minutes.

  5. Remove the onions and then add the meat to the saucepan. Stir over a high heat until the meat browns. Return the onion and spices to the pot.

  6. Add the nut milk, turmeric and sugar. Stir well. Cover and simmer gently on top of the stove or better still in a low oven 160°C, about 1 hour.

  7. Finish by adding a few drops of lemon or lime juice to taste. Serve with plain boiled rice, lime segments and other curry accompaniments which might include — bowls of chopped mango, tomato chutney, mint chutney, raita, sliced bananas, chopped apples and poppodums.