When I get a craving for curry, there’s no stopping me until I’ve made one. And this one was great, zingy and powerful, with a creamy finish. Brilliant yellow and bursting with freshness.
Lamb madras (based on Allegra McEvedy’s Leon Gobi recipe):
500g lamb shoulder, diced
1 onion, sliced
1 carrot, sliced
2 thumb-sized pieces of ginger, peeled
5 cloves garlic, peeled
1 large teaspoon Madras curry powder
1 teaspoon turmeric
1 teaspoon black onion seeds
4 heaped tablespoons ground almonds
400ml coconut milk
Juice of ½ a lemon
Handful of coriander, chopped
- Fry the lamb all over in a large casserole until browned. Remove to one side for now.
- In the same pan, add a little more oil and fry the onion and carrot with lid on gently for 20 minutes until softened. While this is going on whizz up the garlic and ginger to a paste, then add this to the pan with a big pinch of salt.
- Stir fry for a minute or two and add the curry powder, turmeric, black onion seeds and almonds. Fry for another minute, add the lamb back and pour over the coconut milk. Bring to the boil, then reduce to a simmer and cook with the lid on for another hour and a half, or until the lamb is tender.
- When the lamb is cooked, add lemon juice, adjust the seasoning and top with coriander.