Madras Lamb Curry Bold, Warming, Restaurant-Style

Bold, warming and properly restaurant-style. This Madras lamb curry is the Kabo Simmer Method at its best  sear, spice, simmer, done. No onion-tomato base, no ginger-garlic paste, just deep South Indian flavour in one pan.

What You Need

• 500g lamb, cut into pieces
• 6 tbsp KABO Madras Masala
• 2 tbsp oil
• 1 cup water
• Salt (if needed)

Method  The Kabo Simmer Method

1. Cut the lamb into pieces.
2. Heat oil in a deep pan or casserole and sear the lamb.
3. Add the KABO Madras Masala, lower the heat, and cook until the blend starts to release its aroma.
4. Pour in the water, stir well, cover and let it simmer.
5. Stir occasionally until the meat is tender and glossy.
6. Rest briefly before serving.

Serve It With

Steamed  saffron rice, warm naan or flatbread, and fresh yoghurt or a quick salad.

Chef's Tip

Three  tablespoon of coconut cream, fresh hand-torn curry leaves and a squeeze of lemon before you serve.