Ingredients

Ingredients For the madras curry powder

• 2 tbsp vegetable oil

• 2 tbsp coriander seeds

• 2 tbsp fenugreek seeds

• 1 tbsp mustard seeds

• 1 tsp cumin seeds

• ½ tsp fennel seeds

• 1 tsp black peppercorns

• 1 cinnamon stick, broken into pieces

• 5 cloves

• 1 tbsp ground turmeric

For the lamb madras

• 4 lamb shanks

• salt and freshly ground black pepper

• 1 green birds' eye chilli

• 2 garlic cloves, peeled

• 1.5cm/¾in piece fresh root ginger, peeled

• 1 onion, peeled, thinly sliced

• 12 curry leaves

• 3 cardamom pods

• 2 bay leaves

• 400g/14oz tin chopped tomatoes

• 200ml/7fl oz beef stock

• 2 tsp tamarind juice

For the chapatis

• 325g/11½oz chapati flour (available in some supermarkets and Asian grocers), plus extra for dusting

• 1½ tsp salt

• 170-230ml/6-8fl oz water

• 1 tbsp vegetable oil

For the fried shallots

• 2 shallots, peeled, finely sliced

• 2 tbsp plain flour

• 2-3 tbsp vegetable oil

Description

Recipe Uses 2 Tbsp Vegetable Oil, 2 Tbsp Coriander Seeds, 2 Tbsp Fenugreek Seeds, 1 Tbsp Mustard Seeds, 1 Tsp Cumin Seeds, ½ Tsp Fennel Seeds, 1 Tsp...

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