Sunday, March 8, 2009
Lamb Madras Curry
Lamb:How To Make Lamb Madras
2 cloves garlic
1 green chilli
2 tsp GF curry paste or powder
250 g lean lamb leg steak , diced
2 tbsp vegetable or groundnut oil
¼ tsp turmeric
¼ tsp salt
450 ml water
2-3 cm root ginger
1 Chopping board for lamb
1 Chopping board for vegetables
1 A large knife, for the lamb
1 A small knife, for the vegetables
1 Mixing bowl
1 roll Kitchen foil
1 Fine grater
1 Large non-stick pan with a lid
1 Wooden spoon
Chop lean lamb into bite size pieces.
Trim off any fatty bits as you go, and throw them away.
Add the lamb to a mixing bowl with 2 teaspoons of GF curry paste or powder.
Use your hands to mix the two.
Make sure the lamb is thoroughly coated.
Wash your hands, cover the bowl with foil, and put it in a refrigerator.
Leave it to marinate for a minimum of 2 hours, but ideally overnight.
Cut a medium sized onion in half, remove the peel, and finely chop.
Crush two cloves of garlic with the flat of a knife blade to help you remove the skin, and chop.
Cut a green chilli in half.
Unless you want a hotter curry, use the knife to take out the seeds.
Then, finely chop the chilli.
Chilli juices can burn your skin so when you've finished, wash your hands.
Peel 2 to 3 centimetres, or 1 inch, of fresh root ginger.
Then, grate it until you have about a teaspoonful
Remove the lamb from the refrigerator.
Heat a non-stick pan over a medium heat.
This should take about a minute.
Add 1 tablespoon of vegetable oil, followed by the marinated lamb.
Fry for 6-8 minutes, until the outside of the lamb is brown.
Then, remove it from the pan, and set it aside for later.
Heat one further tablespoon of oil in the pan, over a medium heat.
Now add in the chopped onion, garlic and chilli, and stir for another 8 minutes.
Stir in 1/4 teaspoon of turmeric, and 1/4 teaspoon of salt.
Return the browned lamb to the pan, and stir.
Straight after the lamb, add 450ml of water, and stir again.
Cover the pan, and reduce the heat of the hob until the dish is bubbling gently. Keep the pan simmering for 15-20 minutes, or until the lamb is tender.
Check that the lamb is cooked.
It should be soft, break easily, and you shouldn't be able to see any pink.
If it needs to cook a little longer, add another 100 to 150ml of water, and cook for a further 10 to 15 minutes.
Stir in the grated ginger.
Lamb Madras should be served with basmati rice or fresh GF naan bread (See recipe on this blog)