Madras Lamb Curry Recipe
This flavorful lamb curry is made with a limited number of ingredients but has a lovely taste to it. prepared with indian curry powder, this lamb curry has the fresh taste of coconut in it with a hint of garlic. You can added to the vegetables if you desire and serve it hot over cooked rice for a real feast!
Ingredients
3 pounds rolled boneless shoulder of lamb, trimmed of fat
2 large yellow onions, minced fine
3/4 cup shredded coconut
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1/2 cup red wine
1 teaspoon Maggi seasoning
2 1/2 tablespoons good quality Madras curry powder
1 teaspoon salt
1 teaspoon arrowroot, approximately
Directions
Presoak a clay pot, top and bottom, in water for 15 minutes.
Cut the lamb into bite sized pieces, then combine with all the other ingredients, except the arrowroot, and place in the presoaked pot.
Cover the pot and place it in a cold oven.
Set the oven temperature at 400 degrees.
Cook for 90 minutes, then remove the pot from the oven and pour off the liquid into a saucepan.
Heat and add 1 teaspoon or more arrowroot to thicken.
Cut the lamb into bite sized pieces, then combine with all the other ingredients, except the arrowroot, and place in the presoaked pot.
Cover the pot and place it in a cold oven.
Set the oven temperature at 400 degrees.
Cook for 90 minutes, then remove the pot from the oven and pour off the liquid into a saucepan.
Heat and add 1 teaspoon or more arrowroot to thicken.
