Recipe: Madras monday madness
Its National Curry week – and we have teamed up with Patak’s to bring you seven days of great ‘Ruby Murray’ recipes
What you'll need
Slightly fiery and named after the Indian city now called Chennai.
450g lamb, diced
2 tbsp vegetable oil
125g onion, diced
3 tbsp Patak’s Madras Paste
250g canned chopped tomatoes
1 tbsp fresh coriander, chopped
Salt to taste
Heat the oil in a pan and fry the diced onions for 3 minutes. Add the Patak's Madras Paste and continue to fry for a further 2 minutes. Add the chopped tomatoes and cook for 5 minutes.
Add the diced lamb and cook for 20 minutes, adding a little water as necessary if the sauce is too thick.
Stir in the yogurt, check the seasoning and add the chopped coriander. Cook for a further 5 minutes until the lamb is tender and cooked through. Serve with chapattis.