Lamb Madras

Ingredients:

1kg leg of lamb, cut into cubes
1 1/2 teaspoons ground turmeric
2 tablespoons coriander seeds
2 tablespoons cumin seeds
10 dried chillies
12 curry leaves
10 garlic cloves, roughly chopped
5cm ginger, roughly chopped
1 teaspoon fennel seeds
1 tablespoon tamarind puree
4 tablespoons oil or ghee
3 large onions, sliced
625 ml (2 1/2 cups) coconut milk
8cm cinnamon stick
6 cardamom pods

Method:
1. Rub the cubed lamb with the ground turmeric.
2. Place a small frying pan over low heat and dry-roast the coriander seeds until aromatic.
3. Remove and dry-roast the cumin seeds, then repeat with the chillies.
4. Grind them all to a powder in a mortar and pestle (or spice grinder).
5. Add six curry leaves, the garlic and the ginger, and grind to a paste.
6. Dry roast the fennel seeds in a pan until they brown and start to pop.
7. Dissolve the tamarind in 125mL (1/2 cup) hot water.
8. Heat the oil or ghee in a pot over low heat and fry the onion for 5-10 minutes until soft.
9. Add the chilli paste and cook for a few minutes or until aromatic.
10. Add the meat and toss will with the paste.
11. Add 500ml (2 cups) of coconut milk and 60ml (1/4 cup) water.
12. Bring to the boil and simmer over medium heat for 10 minutes, of until the liquid has reduced.
13. When the liquid has reduced, add the remaining coconut milk, the cinnamon stick, cardamom pods and whole fennel seeds.
14. Season with salt and pepper.
15. Partially cover and cook over medium heat for 1 hour, or until the meat is tender, stirring occasionally.
16. When the meat is tender, add the tamarind and check the seasoning.
17. Stir until the oil separates out from the meat, then spoon it off or blot with paper towels before removing the pan from the heat.