|Margarita's International Recipes|
I decided to make this curry because I liked how different it was from your traditional Indian curry. It wasn't heavy on ghee, yogurt or oil, and it included fruits as well as meat. I don't think I've made anything like this before. Both Mike and I really liked it, we appreciated its freshness and balance. Still, it was a very laborious dish to make, so I don't think I'd make it again - though I'm glad I did it once.
As usual, I made a few changes from the original recipe. The original recipe asked for lamb breast, but that's not a cut available at my supermarket - and even if it was, it'd have been a lot of work to bone the lamb - so I used leg of lamb instead. The lamb became nice and tender, so I can't imagine it made a big difference. I also cut the crushed pepper in two - again to cater to my kids' tastes (they won't eat anything spicy). Even then, it had a bite. If you like spicy food, you may want to double the pepper the amounts of crushed pepper in the recipe below. Finally, I used canned pineapple - mostly to save some money (I had a can of pineapple at home). It worked well.
The original recipe says to serve it with rice and chapatis - but I forgot to make the rice, and I couldn't find chapatis at my local Indian market - so I served it with nan bread instead. It worked well, but some rice would have been nice.
I was able to find the Madras curry powder at my local Indian market - if you can't find it, I'd use regular curry powder instead. I think the green onions, cilantro and mint gave a nice, fresh finish to the dish - but I also don't think they were absolutely necessary. Unless you have other uses for the herbs, I wouldn't go again through the expense of buying them.
Adapted from a recipe at MassRecipes.com