A fiery hot Tamil curry with mustard seeds, fenugreek and tangy tamarind.

Serves 4-6
Cooking time 2 to 2 1/2 hours
Prep time 1 hour
Marinating time 2 hours min, preferably overnight

Madras Curry Powder (makes enough powder to make two curries – store the excess in an airtight container out of the light)
2 tbsp coriander seeds
1 tbsp fenugreek seeds
2 tsp mustard seeds
1 tbsp poppy seeds
2 tsp cumin seeds
2 tsp black peppercorns
1 tsp fennel seeds
2 stick cinnamon (or 1 tsp ground cinnamon)
10 whole cloves
2 tbsp turmeric
3 tsp hot chilli powder

Combine the coriander, fenugreek, mustard, poppy, cumin and fennel seeds along with the black peppercorns, cinnamon stick (if using) and cloves. Toast in a dry frying pan until browned and ‘toasted’. Remove from heat. Once cooled, grind to a fine powder in a spice grinder or mortar and pestle. Stir in the ground cinnamon (if using), turmeric and chilli powder.

Green Chilli Paste
2 small green Birdseye chillies
4 garlic cloves, finely chopped (or 2 tsp minced garlic from a jar)
1.5 cm piece of ginger (or 1 tsp minced ginger from jar)
1/2 tsp salt
1/2 tbsp water

For the curry
900g boneless lamb (ie: chump, neck, shoulder, leg), cut into 3-5 cm pieces (don’t trim the fat)
2 1/2 tbsp Madras Curry Powder
1/2 tsp salt
150 ml natural yoghurt
2 tbsp ghee
2 onions, finely chopped
1 tsp black mustard seeds
5 dried whole Kashmiri chillies, stems removed and torn in thirds (these chillies are used mostly for their vibrant red colour – they are not as hot as regular chillies)
1 large piece cassia bark (or cinnamon stick)
12 curry leaves (fresh leaves, if not available, dry will do)
400 g tin of chopped tomatoes
2 tsp tamarind paste (from jar)
100 ml water

Chopped coriander to garnish

Put the lamb in a large bowl, rub with the Madras curry powder, salt and yoghurt. Cover and set aside for at least 2 hours (preferably overnight in the fridge, remove an hour before cooking to bring back to room temperature).

Purée the green chillies, garlic, ginger and salt with the water to make a paste. Set aside.

Heat the ghee in a large heavy bottomed pot or casserole dish until hot.

Soften the onions for a few minutes before adding the mustard seeds, Kashmiri chillies and cassia bark. Let the seeds pop for a few seconds then stir in the curry leaves and the green chilli paste.

Keep stirring – do not allow the masala to catch on the bottom of the pan.

After a few minutes, once you get the aroma of toasted spice, add the tomatoes, tamarind and water.

Bring to the boil and then add the lamb and any accumulated juices to the pot.

Turn down the heat slightly, cover and simmer for 2 to 2 1/2 hours, or until the masala has thickened and the lamb is tender.

Stir the curry at least every 45 minutes. Add more salt if required.

If you prefer to have some vegetables in your curry, add 1 diced red capsicum and 200 g of chopped mushrooms when there is around 30 minutes cooking time to go.

Garnish with the coriander. Serve with rice and paratha roti.

Tip: we have also made this curry using lamb shanks, cooking for 3 hours.