Madras Lamb Curry With Roti


2 tablespoons peanut oil
pounds diced lamb
2 mediums onions chopped
2 cloves garlic crushed
1 tablespoon ground cumin
2 tablespoons ground coriander
2 tablespoons garam masala
1 teaspoon chili powder
5 mediums tomatoes chopped
3 cups beef stock
1 2/3 cups coconut cream
1 1/2 cups chickpea flour
1 1/2 cups plain flour
1 1/2 teaspoons salt
80 grams ghee
2 tablespoons cilantro finely chopped
1 cup warm water approximately


Heat half of the oil in large heavy based pan, cook lamb in batches until browned all over
Heat remaining oil in same pan, cook onion and garlic stirring until onion is soft. Add spices, chili and cinnamon, cook, stirring, about 2 minutes or until fragrant
Return lamb to pan with tomatoes and stock, bring to a boil, simmer, uncovered, 1.5 hours (can be frozen, as is or in portions, covered at this stage.
Add coconut cream, simmer, uncovered about 10 minutes or until the sauce has thickened
Sift flours and salt into large bowl, rub in ghee. Stir in coriander and just enough water to for a soft dough. Knead on floured surface about 5 minutes or until dough is smooth and elastic. Divide dough into 16 pieces, roll each piece into a 17 cm round roti. Stack roti between pieces of plastic wrap the cover completely with plastic wrap to avoid drying out. (can be frozen as is or in portions, at this stage.) cook roti in batches, on heat oiled grill plate( or grill or


8.0 servings


Thursday, December 10, 2009 - 12:28am


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