Lamb madras – Indian hotel style

Ingredients

• 12 ounces lamb I like shoulder best. Cut into 1 to 1 1/2 inch pieces.
• 1 teaspoon curry powder or mix powder if you prefer
• 1 teaspoon kosher salt
• cooking liquid
• 1 cup chicken stock – enough to cover
• 1 teaspoon spice mix Indian restaurant, – recipe link below
• 2 teaspoons Madras curry powder – you can get this at your Indian grocer
• 1 teaspoon chili powder kashmiri
• 1 teaspoon methi kasoor, – dried fenugreek leaves
• 1/2 teaspoon kosher salt
• 3 tablespoons vegetable oil
• 1 curry
• 1 cassia bark 2 inch
• 2 tablespoons minced shallot or red onion
• 1 tablespoon garlic ginger paste – recipe link below
• spice mix from above
• 1 cup gravy Indian hotel curry, – diluted with 1/4 cup of water – recipe link below.
• lamb the pre-cooked
• 3 tablespoons coconut milk
• 1/3 teaspoon tamarind paste – or tamarind pulp if you make it yourself.
• 1/2 teaspoon pickle chili, – depending on which pickle you use this can make it quite hot. But the pickle really adds the final bit of…

Nutrition

• Calories : 440 calories
• Carbohydrate : 13 grams
• Cholesterol : 65 milligrams
• Fat : 35 grams
• Fiber : 3 grams
• Protein : 20 grams
• SaturatedFat : 12 grams
• Sodium : 1790 milligrams
• Sugar : 3 grams