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Madras curry
Madras curry
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Prep Time:
20 minutes
Cook Time:
125 minutes
Total Time:
145 minutes
Wow your guests with fragrant Indian curry.
Ingredients:
  • 18.40 gm vegetable oil
  • 1kg lamb shoulder steaks, cut into 2cm pieces
  • 1 brown onion, finely chopped
  • 85g (1/3 cup) rogan josh curry paste
  • 250ml (1 cup) passata (tomato pasta sauce)
  • 375ml (1 1/2 cups) water
  • Curry leaves, deep-fried, to serve
  • Chapatti or naan bread, warmed, to serve
Instructions:
  • In a large saucepan over high heat, brown one-third of the lamb in hot oil for about 5 minutes, turning occasionally. Transfer to a plate. Repeat the process with the remaining lamb in two more batches, ensuring the pan is reheated between each batch.
  • Saute the onion until golden, then stir in curry paste until aromatic. Add lamb, passata, and water to the pan. Simmer covered on low heat for 1 1/4 hours until lamb is tender. Uncover and cook for an additional 30 minutes to reduce. Serve in a bowl topped with curry leaves, with chapatti or naan bread on the side.

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