Food
Lamb Madras with Bombay potatoes
Shopping list
Fruit and vegetables
2 tbsp fenugreek seeds
1 green bird’s-eye chilli
2 garlic cloves, peeled
1½cm/¾in root ginger, peeled
1 onion, thinly sliced
12 curry leaves
500g/1lb 2oz potatoes, cut into 2cm/1in cubes
2 tbsp fresh coriander, roughly chopped
Tins, packets and jars
400g/14oz chopped tomatoes
2 tsp tamarind paste
Cooking ingredients
1 tbsp olive oil
salt and freshly ground black pepper
2 tbsp coriander seeds
1 tbsp mustard seeds
1 tsp cumin seeds
½ tsp fennel seeds
1 tsp black peppercorns
1 cinnamon stick
5 cloves
1 tbsp ground turmeric
2 tbsp vegetable oil
3 cardamom pods
2 bay leaves
200ml/7fl oz beef stock
4 tbsp vegetable oil
½ tsp mustard seeds
½ tsp chilli powder
¼ tsp ground turmeric
Meat, fish and poultry
1 x 2.5kg/5½lb shoulder of lamb
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