Mother's Madras Curry Paste 300g
Mothers Madras Curry Paste
A spicy tomato & onion sauce with crushed red chilli & cumin.
The Madras Curry result is a dish that is traditionally somewhat drier than a typical saucy curry. This is a spicy and flavour some lamb dish uses the delectable spices of our Madras paste - turmeric, chillies with coriander and other authentic spices, to give a real zing to this dish. The fresh coconut, coriander and lime juice really adds a fantastic dimension to this delicious.
Lamb Chilli Fry
Ingredients:
1½ tbsp vegetable oil
1 tsp mustard seeds
1 tsp ginger, chopped
1 green chilli, chopped
10 - 12 curry leaves
200g onions, sliced
2 tbsp Mother's Recipe Madras Curry Paste
1 tbsp tomato purée
500g lamb loin, trim the fat and cut into strips
2 tbsp fresh coconut, grated
1 tbsp fresh coriander, chopped
1 tbsp lime juice
Methods
Heat the oil in a frying pan on a moderate heat and add the mustard seeds.
When they begin to crackle add the ginger, green chilli, onions and curry leaves and continue to fry for 1 minute.
Add the Mother's Recipe Madras Curry Paste and fry for 2 - 3 minutes.
Add the tomato purée and continue cooking for a further minute.
Add the slices of lamb and stir fry on a high heat.
After a few minutes the lamb should be sealed, then add the fresh coconut and stir well.
Turn down the heat to medium and cook for 3 more minutes, or until cooked to your liking.
Stir in the fresh coriander and lime juice, adjust the seasoning and serve hot on a bed of crisp salad leaves.