Hi, Ray here again.
Two of the local supermarkets were having a price war with lamb this weekend so I decided to take advantage. I had a quick look at the lamb curry recipes and decided to test one of the lamb madras curry recipes (the version 2 curry recipe).
I picked up the lamb and coconut milk whilst out doing my usual weekly shopping.
This is a pretty easy curry to make and the recipe looked like it would produce a yummy curry.
I dry-roasted the spices and ground them into a powder before cutting up the lamb and then getting the other ingredients ready. I saw that the curry would take about 90 to 100 minutes to cook and started well before the dinner guests would arrive.
As I guessed when I first saw the recipe, this was a really easy curry recipe to follow.
The dinner guests arrived when the rice was cooking and the final sauce reduction was underway. There was a lot of liquid in the curry and I like a dryish madras so I did an extra 5 minutes to help the sauce reduction process.
I served up the lamb madras curry on basmati rice (what else would I use?) and dished up the curry to the eager diners.
And what was the verdict? Great! The sauce was still a bit runny but everyone loved the curry. The lamb was well cooked and the madras had that great coconut taste. The lamb madras received a great taste score of 8 out of 10 with a spice heat level of “Medium to Hot”.
I loved this curry and will definitely be making it again, hopefully not too far in the future.