Filled with spices and rich tomato flavours; fresh curry leaves make this dish even tastier
Madras-style lamb curry
Ingredients
- 10ml (2 tsp) vegetable oil
- 500g stewing lamb or lamb neck
- 1 onion, finely chopped
- 45ml (3 tbsp) ready-made
- rogan josh spice paste
- 1 garlic clove, minced
- 5cm fresh ginger, grated
- 10ml (2 tsp) ground cumin
- 1 cinnamon stick
- 5ml (1 tsp) chilli powder
- 2 x 410g tins chopped tomatoes
- 6 fresh curry leaves
- 500ml (2 cups) water
- sea salt and freshly ground black pepper, to taste
- TO SERVE
- brown basmati rice
- poppadoms
- red onion, sliced
- fresh coriander
Instructions
1
Heat 5ml (1 tsp) oil in a large pot. Brown the meat in batches, remove and set aside.
2
Add remaining oil to the same pot, followed by the onion, rogan josh paste, garlic, ginger, cumin, cinnamon stick and chilli powder. Fry for 2 minutes and return the meat to the pot. Coat the meat in the spices. Add tomatoes, curry leaves and water, and season well.
3
Bring to a boil, then reduce to a simmer and cook until the gravy is thick and the meat tender, 1 hour – 1 hour and 15 minutes.
4
Serve with brown basmati rice, poppadoms, red onion and fresh coriander.
LEILA’S TIP
A dollop of thick plain yoghurt is delicious for a bit of creaminess.
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ALSO SEE: Farida’s chicken curry
