Lamb Madras

Undated Handout Photo of Lamb Madras. See PA Feature FOOD Rimmer. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Rimmer.
Undated Handout Photo of Lamb Madras. See PA Feature FOOD Rimmer. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Rimmer.
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INGREDIENTS: For the paste: 1 clove garlic, 25mm piece ginger, grated, 3 red chillies, 1tsp cinnamon

1tsp ground cumin, 1tsp ground coriander, Pinch of turmeric, 50ml malt vinegar, 50ml water. For the marinade:

1tsp black peppercorns, crushed, 3 green chillies, 100ml malt vinegar, 50ml red wine (optional), 2tsp sugar, 4 cardamom pods, 4 cloves, Salt. For the rest: 500g lamb shoulder, 1 finely sliced onion, 200g cubed potatoes, oil to fry.

METHOD: To make the paste, chop everything, then mix well. For the marinade, combine all the ingredients in a bowl, add the lamb and marinate for at least 20 minutes.

Fry the onion until soft, add the paste and cook for five minutes. Add the lamb and marinade (you may need a little water too).

Cook covered for at least 40 minutes. Add the potatoes and cook for 20 minutes until soft. Serve with plain boiled rice and garnish with coriander.