Lamb Madras

It was Christmas Eve, I had some lamb neck fillet and a hankering for curry...

(serves 4 - chills and freezes well)

Slice onions (2x medium), chop tomatoes (3x large) into small cubes.  Blend tamarind with warm water (4 tbsp water or so to 1tbsp tamarind).

Toast coriander seeds (1.5tsp), cumin seeds (1.5tsp), peel garlic (1/2 bulb), cut tops off chillies (2-3 large reds), peel ginger (2-3cm cube), measure curry leaves (4 fresh or 1/2 tsp dried) and salt (1/2 tsp) and add all of that into a blender with measure oil (10ml) then blend into a paste.

Toast fennel seeds (1tsp) and keep to one side.

Cube the lamb (500-600g) and toss in turmeric (1.5tsp).

Add oil (another 10ml) into a large non-stick pan.  Add sliced onions and heat until softened.

Add the curry paste and cook for a minute.

Add cubed lamb and brown.

Pour in 2/3 tin coconut milk.

Bring to a bubble and simmer for 10 minutes.

Add the tomatoes, cracked cardamom pods (x4), toasted fennel seeds, the rest of the tin of coconut milk and a cracked cinnamon stick.

Bring to a boil, partially cover and simmer for 1.5 hours until the lamb is tender.  Add a little water if it dries out too much.

Add Garam Masala (1.5tsp) and the tamarind paste and cook for another 5 minutes until the sauce thickens.

Remove the cardamom pods and cinnamon stick before serving with brown rice or naan.