Lamb Rav Madras

Ok so this isnt a true Madras but sort of my version and a recipe ive pretty much changed everytime ive made it but this one turned out well so here goes. One little tip is instead of buying ready diced lamb get your butcher to bone out a leg of lamb. Spring lamb at the moment is bloody expensive but half will feed 4 pretty comfortably.

Ingredients

1/2 cubed leg of lamb
4 tsp Garam Masala
5 Cloves of Garlic
1 1/2 Inch of grated Ginger
2 whole chillies
1 tbs tomato puree
1 large onion
1/2 pint of beef stock
1 tin of chopped tomatoes
2 tbs Toasted Almonds
2 Tbs Coconut Cream
Fresh Corriander
3 whole skinned fresh tomatoes
Salt

Cube the lamb into good size chunks, if you go too small the meat will dry out. Chop the garlic and the ginger. Put the meat in a bowl and add 1/2 a tsp of the ginger and garlic and add 1 tsp of Garam Masala. Set aside and let it marinade for a minimum of 1 hour.

Finely chop your onion and fry in a little oil until they start to brown. At that point add your ginger, garlic and finely chopped chilli. Add the tomato puree and stir. Add in your 3 tsp of garam masala. Add in the tin of tomato. Take your 3 tomatoes and cut a little cross in the bottom then place in boiling water for a minute then in cold water for the same time. Peel and dice then add to the mixture. Add in the beef stock and keep simmering while you brown the lamb.

Seal the lamb and drop into the curry mix. De-glaze the pan with a little water and pour in to the curry.
In a dry pan toast off your almonds then in a pestle and mortar crush until you have a course powder. Add to the curry. Keep a few back to dress the curry at the end.

Take a couple of sprigs of corriander and finely chop then add to the curry. Taste your curry and season with seasalt. (As an option i like to add a few whole green chillies to add extra flavour and extra heat)

Cover the pan with tinfoil and cook on a low heat for 1 1/2 hours. For the last 30 minutes remove the tinfoil and let the curry reduce and thicken. Stir in your coconut cream and add some fresh corriander.

Pop in your dish topping with fresh corriander, almonds and a drizzle of cocnut cream.

Enjoy!!