Lamb Madras-style spicy coconut curry

Ingredients

Lamb

• 800 g lamb shoulder, cut into 4 cm chunks
• 1 tsp salt
• 1 tsp turmeric

Sauce

• 3 tbsp vegetable oil
• 2 onions, sliced
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 3 tbsp Madras curry powder
• 1 tbsp tomato purée
• 1 tbsp paprika
• 1 tsp chilli powder (adjust to taste)
• 2 bay leaves
• 400 g chopped tomatoes
• 200 ml lamb stock
• 200 ml coconut milk
• 1 tbsp lemon juice
• Fresh coriander

Method

1. Brown. Season lamb with salt + turmeric. Brown hard in oil, in batches. Remove.
2. Sweat onions. Add onions to pan. Fry 10 minutes until deep golden.
3. Aromatics. Add garlic + ginger, 1 minute.
4. Spice. Add all spices, bay, tomato purée. Bloom 1 minute.
5. Build. Add tomatoes + stock. Return lamb. Simmer 1 hour, lid on.
6. Coconut. Add coconut milk. Simmer 20 minutes uncovered to thicken.
7. Finish. Lemon juice + coriander.

Tips

• Madras curry powder is bold. Use it. Don’t make it mild.
• Coconut milk at the end. Creamy, balances the heat.
• Lemon juice at the end. Cuts through the richness.