Servings: 6 / Prep time: 10 mins / Cook time: 1 hr 15 mins
Ingredients
- 3 1/2 lbs lamb leg or shoulder, cut into 1-inch cubes
- 2 tsp ground turmeric
- 2 tbsp coriander seeds
- 2 teaspoons cumin seeds
- 1 jar Mölli Mexico City Cooking sauce
- 12 curry leaves
- 2-inch piece of ginger, finely grated
- 1 tsp fennel seeds
- 2 tbsp tamarind puree
- 4 tbsp cooking oil or ghee
- 2 cans Unsweetened Coconut milk
- 1 cinnamon stick
- 6 cardamom pods
Directions
- Rub the cubed lamb with the ground turmeric.
- Place a small frying pan over low heat and dry-roast the coriander seeds for 1 minute. Remove to a plate. Roast cumin seeds for 1 minute. Remove to plate with coriander.
- Grind coriander and cumin seeds with 6 curry leaves in a pestle and mortar or a spice grinder. Mix ground spices with Mexico City cooking sauce and ginger. Set aside.
- Dry roast fennel seeds in the same frying pan for 1 minute or until they start to pop. Dissolve tamarind in 1/2 cup of hot water. Set aside.
- Heat the oil or ghee in a heavy saucepan over low heat. Add the Mexico City mixture and fry for 1 minute. Add the lamb and toss well to mix with the Mexico City paste. Add 1 can of coconut milk and 1/4 cup water. Bring to a boil and simmer over medium heat for 10 minutes.
- Add remaining coconut milk, cinnamon stick, cardamon pods and fennel seeds. Season with salt and pepper to taste. Cover and cook, partially covered over medium heat, for 1 hour or until lamb is tender, stirring occasionally.
- When meat is tender, add tamarind and correct seasoning. Using a large spoon, remove excess fat and discard. Stir well and serve lamb Madras over a bed of white rice. Provecho!
