- 2 tsp tamarind juice or 1 tsp paste if you can’t get juice
For the madras curry powder, place all of the curry powder ingredients into a spice grinder (coffee grinder does just as well) and grind to a fine powder. If you don’t have a grinder, a mortar and pestle will do.
For the lamb madras, season the lamb shanks all over with salt and freshly ground black pepper. Heat the vegetable oil in a large non-stick casserole pan and sear the lamb shanks for 1-2 minutes on all sides, or until golden-brown all over. Remove the lamb shanks from the pan and set aside.
Blend the chilli, garlic and ginger in a small food processor to a paste, adding a splash of water if necessary.
Place the pan used to cook the lamb back over a high heat and add the onions (add a splash of oil to the pan if it is too dry). Fry for 2-3 minutes, or until softened and starting to colour.
Add 2½ tablespoons of the curry powder to the pot along with the garlic, chilli and ginger paste, curry leaves, cardamom and bay leaves. Stir well.
Return the lamb shanks to the pan and cover with the chopped tomatoes, stock and tamarind. Season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid simmer over a low heat for 2 hours, or until the lamb is very tender.