Lamb Madras Curry

Name: Lamb Madras Curry
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 383 grams coconut milk; 6 cardamom pods; 1 cinnamon stick; 2 Tbsps coriander seeds; 2 teaspoons cumin seeds; 6 fresh curry leaves; 1 teaspoon fennel seeds; 2 teaspoons garam masala; 3 Tbsps garlic paste; 118 milliliters ghee (clarified butter), melted; 2 teaspoons ginger paste; 2 teaspoons ground turmeric; 1 kilograms lamb meat, cut into 1 1/2 inch cubes; 4 onion, sliced 1/4 inch thick; 5 whole dried red chile peppers; 1 teaspoons salt; 1 teaspoon sugar; 1 Tbsp tamarind paste; 59 milliliters vegetable oil; 473 milliliters water, divided; 3 Tbsps warm water

The recipe Lamb Madras Curry is ready in around 2 hours and 30 minutes and is definitely a super gluten free option for lovers of Indian food. This recipe serves 8. One portion of this dish contains about 29g of protein, 37g of fat, and a total of 502 calories. It works well as a main course. Head to the store and pick up onion, ground turmeric, cinnamon stick, and a few other things to make it today. To use up the ginger paste you could follow this main course with the Caramelized Pineapple Macadamia Coconut Frozen Dessert as a dessert.

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Pfaffl Zeiseneck Gruner Veltliner. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 16 dollars per bottle.