This is my all time favourite curry to make. It’s adapted from a recipe my Indian friend gave me and the pungent flavour wins me over every time. You can use beef instead of lamb but simmer it for another 20 minutes or until the meat melts in your mouth. This is a great dish to make beforehand because it tastes better after a day or two.
This came out really really great! 3 things to note: 1) do NOT overdo the tamarind paste! I cut the recipe in half, then used a teeny bit more than it called for, and it was too strong at first. It's mellowed, but just be careful 2) it took 2 1/2 hours for my leg of lamb meat (cut into pieces) to get tender, not 1 1/2! 3) you will need to add salt at the end! It doesn't call for it, but you do need it!I know that's probably common sense, but just wanted to make a note. Enjoy! - 16 Apr 2007 (Review from Allrecipes US | Canada)
I added some tomato paste and made this with chicken. It was just as good as chicken madras from an expensive restaurant. We simplified it a bit by adding all the spices at the same time to the chicken as it was cooking... it came out beautifully. It was so good, that we will make it regularly from now on. Thanks so much for this recipe! - 10 Mar 2007 (Review from Allrecipes US | Canada)
This recipe really taste great. I added 2tbl of tomatoe paste,only used an half cup of coconut milk and 2 cups of water. I also added 1tbl of flour when simmering the sauce as well as salt and pepper to taste. I used prepard dried curry powder instead of making the curry paste as well maybe about 3tbl of it. Even with all of these changes this recipe cooked up very nicely. I served it over jasmine rice - 03 Nov 2007 (Review from Allrecipes US | Canada)