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Introduction

A simple yet satisfying curry that we make for team meals and it’s a firm favourite. Great served with rice or flatbreads, it also makes for a great pie filling. The homemade paste can be stored up for one month in a sealed jar in the fridge.

Method

  1. Season the minced lamb with a sprinkling of sea salt.
  2. Heat ½ the Ghee or butter over medium high heat in a flameproof casserole then sauté the lamb until well browned then set aside.
  3. Add onions and garlic to the same dish with remaining Ghee and soften over medium heat until soft and lightly coloured - this will take approximately 10 minutes.
  4. Add curry paste, tomato and stock and simmer for 5 minutes then thicken with the corn starch.
  5. Add lamb to the gravy, cover with a lid and simmer gently for 1 hour until meat is tender.
  6. Add peas and Garam Masala then simmer for 5 minutes.
  7. Finally, add freshly chopped coriander.

METHOD FOR THE MADRAS CURRY PASTE:

  1. Toast the whole spices in a dry pan over medium heat then blend to a fine powder.
  2. Add the remaining ingredients and blend to a paste.
  3. Heat mixture over low heat until mixture boils and oil begins to separate from the spices.
  4. Remove saucepan from heat and allow to cool.

TO SERVE:

• Steamed basmati rice and roti breads with yoghurt and coriander relish.