2 lamb steaks
2 tablespoons of Madras curry powder
25g of butter
Oil
2 cloves of garlic
½" piece of fresh ginger
1 red chilli
½ teaspoon of cumin seeds
½ teaspoon of coriander seeds
4 cardamom pods
½ lemon grass - finely chopped
1 red pepper - diced
1 green pepper - diced
1 onion - diced
½ teaspoon of Garamasala powder
1 tablespoon of tomato puree
½ pint of lamb stock

To serve
Handful of fresh coriander
Greek yoghurt
Basmati rice

YOGHURT SAUCE
Pot of natural yoghurt
1 tomato - diced
¼ pieces of cucumber - diced
Handful of fresh mint - finely chopped
Handful of fresh basil - finely chopped

METHOD

Rub the curry powder into the meat. Fry in butter and oil until both sides are browned. Take the meat out before placing on a plate.

Using a pestle & mortar or a bowl, pound the garlic, chilli and ginger into a paste. Add the cumin seeds, cardamom and coriander seeds, pound and mix with the rest of the paste.

In a lightly oiled frying pan, fry the paste for approximately 2 minutes. Add the lemongrass, fry with the paste. Then, add the red and green peppers and the onions and fry until softened. Finally, the garamasala powder, cook for approximately 2 minutes before adding the tomato puree and stock, simmer for 5 minutes.

Place the meat in the sauce and simmer for approximately 10 minutes. Take the curry off the heat and mix the coriander and yoghurt in before serving.

YOGHURT SAUCE
Mix all the ingredients together in a bowl and serve with the curry.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS