Total time 1.25 hr | Serves 4 | Hot
NOTE: Chicken takes 1.25 hrs. Beef and lamb take 2.25 hrs including prep.
Meat Madras
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Large pan
Ingredients
3 tbsp canola oil
4 tsp garlic minced
4 tsp ginger minced
750-900g pre-trimmed lamb shoulder, beef chuck steak or 750g chicken thigh (3cm cubes)
450ml beef or chicken stock
4½ tbsp lemon juice (2 lemons)
4 tbsp tomato paste
Instructions
SEAR: Heat the oil in a medium/large pot, on a medium heat. Add the ginger & garlic, stirring for 30secs. Empty in spice Pack 1, again stirring for 30 secs. Then add the meat and continue to stir while frying for another 2mins, splashing in a little water to keep some moisture..
SAUCE: Pour in the stock and lemon juice then stir in the tomato paste.
SIMMER: Bring to a gentle boil while stirring. With the lid on, set the heat to medium/low and cook for 1hr for chicken thighs or 1¾hrs for lamb or beef. The sauce should be bubbling throughout. After 3/4 hr, if the sauce is already looking thick enough to serve then stir in 1 or 2 tbsp of water, placing the lid back on.
SERVE: With tender meat and a thick sauce, you’re ready to serve with rice.
Notes
We highly recommend this dish for lamb or beef – the longer cook times really deliver a great curry.
Don’t shy away from the 4 1/2 tbsp lemon juice. It’s just right to add that special zing.
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt
If you are 20 minutes from finishing a cook and the sauce looks too runny to serve then ensure the lid is off for the remaining time and make sure the sauce is bubbling vigorously.