Braised Lamb Madras

Cook Time

75 Mins

Cooking Method

Braise

Cuisine

Indian

Difficulty

Moderate

Prep Time

10 Mins

Servings

2


Ingredients


1 tsp Black Peppercorns

1/2 tsp Chili Flakes

2 Cloves, Whole

2/3 cup Coconut Milk

1/2 tbsp Coriander Seeds

For Garnish, Fennel Fronds

1/2 tsp Fennel Seeds

1/2 tbsp Garam Masala

6 Garlic Cloves, Minced

1 tbsp Ginger Root, grated

For Serving, Grilled Naan Bread

1/2 tsp Kosher Salt

1 lb Lamb Stew Meat

2 tbsp Tomato Purée

2 tbsp Vegetable Oil

1/3 cup Water

1 Yellow Onion, chopped



Cooking Instructions


Rich, tender slow-cooked lamb braised right on your grill. This Braised Lamb Madras starts with toasting and grinding whole, fragrant spices for maximum flavor and aromatics. The lamb is browned then simmered in a rich tomato and coconut curry until the meat is fall-apart tender. Serve over basmati rice or grilled naan bread for a cozy meal.

Wood Pellet Recommendation

In order to add a level of smokiness to this recipe that is already bursting with flavor, we recommend using our Competition Blend Hardwood Pellets.

  1. Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 325° F. If using a gas or charcoal grill, set it up for medium heat. Place cast iron skillet on grill and allow to preheat.
  2. Once the grill is preheated, add the coriander seeds, peppercorns, fennel seeds, fenugreek seeds, cloves, and dried chili flakes, then toast until they become fragrant, stirring often with a wooden spoon. Remove from the grill, then transfer mixture to a mortar and pestle and work to a ground powder with some bits. Set aside.
  3. Return the skillet to the grill and heat the oil. Add the onion and sauté for 5 minutes, stirring often with a wooden spoon. Add the garlic and ginger and sauté for another minute.
  4. Add in the lamb and cook for 5 minutes stirring occasionally.
  5. Stir in the tomato puree, coconut milk, ground spices, and salt. Cover with a tight-fitting lid, or aluminum foil, and allow to braise for 1 hour, over indirect heat.
  6. Remove from the grill and stir in the garam masala and water.
  7. Garnish with fennel fronds and additional chili flake. Serve warm with grilled naan bread.


Special Tools


  • Cast Iron Skillet
  • Mortar & Pestle
  • Wooden Spoon



Tips:


Don’t own a mortar and pestle? You can substitute a spice grinder, whole bean coffee grinder, or small food processor.



Diet Info


  • Low Carb