Lamb Madras is one of the most-ordered dishes in Indian restaurants. Meaty chunks of lamb are cooked gently in the Base Curry Sauce that’s given an extra kick with the black peppercorns and chilli powder.
What you need… • 2 Tablespoons ghee • 1 teaspoon garlic paste • 800g lamb, cut into bite-sized pieces • 600ml Base Curry Sauce • 2 Tablespoons tomato ketchup • salt to taste • 0.5 onion sliced • 1 tomato, cut into segments
How to make it… 1. Heat the ghee to a high heat. Add the Spice Mix 1 and fry for 15 seconds. The spices should sizzle immediately when you add them to the ghee. You can test it is hot enough by adding one cumin seed. 2. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat for a while to the paste burning. (If it burns then throw it away and start again.) 3. Add the lamb and stir fry until sealed (about 2–3 minutes). 4. Add the Base Curry Sauce and cook for 20 minutes, stirring occasionally and adding water as needed to avoid it sticking. 5. Add the Spice Mix 2 and tomato ketchup, mix well and cook for 20 minutes. 6. Add the salt, onion and tomato and continue cooking until the lamb is tender (about 5 minutes).