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Lamb or Chicken Madras

Method

Heat 2 tblsp oil/ghee in large pan and fry onions, ginger, chopped garlic and dried chillies until onions are soft.

Remove from pan put into food processor and whizz to a paste with a little water.

Add more oil/ghee to the pan and fry crushe garlic and fresh chilli for 1 minute.

Add 1/2 the tomatoes, cumin, coriander, chilli powder and turmeric and cook until paste is drying up.

Add lamb/chicken and fry until browned.

Add some water and stock cube and simmer for 30 mins for lamb /15 mins for chicken.

Add onion mixture and simmer until well cooked. This may require up to another hour if using lamb depending on the cut – the longer the better really. I use lamb shoulder alot but buy it off the bone.

Stir in garam masala and serve.

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