IN THE POT | LAMB MADRAS

Do you ever get a craving for something a little left of field? Well I do and a couple of days ago I had a craving for… poppadums.

Seriously. I don’t know why, but I didn’t question it I just went with it.  Luckily we had Lamb Madras on the schedule so all I had to do was whip up dinner and then fry me some poppadums.

Is there anything funner than watching poppadums cook? I love it. I rarely under cater when it comes to poppadums because I get so carried away watching them cook.

The lamb madras was great.  Surprisingly moist, with a big kick.  (I shouldn’t have garnished with quite so much chilli!)  We’ll be having this one again soon… (And no, not just because I want to make more poppadums!)

Lamb Madras

1kg boneless lamb leg or shoulder

60g madras curry paste

1 onion, finely chopped

6 cardamom pods

4 cloves

2 bay leaves

1 cinnamon stick

185g Greek-style yoghurt

¼ teaspoon garam masala

2 long red chillies, chopped (optional)

1. Trim the lamb fat and cut into 3cm cubes. (I had the butcher do this bit for us!)  Combine the curry paste and lamb in a large bowl and stir through thoroughly to coat.  Cover and marinate for at least 2 hours, or overnight, in the refrigerator.

2. Put the marinated lamb, onion, cardamom pods, cloves, bay leaves, cinnamon stick and yoghurt in the slow cooker. Cook on high for 4 hours, or until the lamb is tender and cooked through. Season with salt and sprinkle with garam masala.  Garnish with chilli if desired and serve with rice.

Source: Kitchen Classics; Slow Cookers