Madras Lamb Curry Coconut Tamale 16 tamales Eric and Laura Lee, Chefs, Chef L Custom Culinary Experiences

Ingredients for Madras Lamb Curry Coconut Tamale:

• 40 dried corn husks, soaked in water for 1 hour
• Madras lamb curry
• coconut tamale masa

Ingredients for Ground Spice Powder:

• 2 tablespoon coriander seeds
• 2 tablespoon poppy seeds
• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon yellow fenugreek seeds
• 2 whole cloves
• 1 inch cinnamon stick
• 2 dry red chilies

Method for Ground Spice Powder: In a small sauté pan, combine all the spice ingredients. Over medium-high heat, dry roast until aromatic. Cool the whole spice down and grind it into a smooth powder.

Ingredients for Madras Lamb Curry:

• 12 ounces lamb shoulder, cut into 1/2-inch cubes
• ½ cup The Perfect Purée Tamarind Puree, thawed
• 2 tablespoons The Perfect Purée Red Jalapeño Puree, thawed                        
• 4 cloves garlic
• 1 inch ginger, ground
• ½ cup yogurt
• 1/3 cup ground spice powder
• 3 tablespoons ghee or mustard oil, for cooking
• 1 teaspoon mustard seeds
• 10 curry leaves
• 1 onion, chopped
• 2 tomatoes, chopped
• ½ teaspoon turmeric powder
• 1 teaspoon sugar
• salt, to taste

Method for Madras Lamb Curry:

1. In a Cambro, combine ½ cup yogurt and 1/3 cup of the ground spice powder. Add the lamb, toss to coat thoroughly and marinate 30 minutes to overnight. Store any remaining spice mix in an airtight container.
2. Heat a large pot, add ghee and when hot, add mustard seeds. Cook for few seconds, until popping. Add in curry leaves and cook for a few seconds.
3. Add chopped onions and sauté until they turn translucent. Add in ground ginger, garlic and The Perfect Purée Red Jalapeño Puree and sauté until fragrant.
4. Add the tomatoes and turmeric, season with salt and cook until the tomatoes are tender.
5. Add The Perfect Purée Tamarind and marinated lamb. Stir to combine. Add about ½ cup water to ensure the liquid level is appropriate for a wet braise.
6. Cook until tender, about 1 hour and season to taste with sugar, salt and pepper.
7. Cool completely while making masa for tamales.

Ingredients for Coconut Tamale Masa:

• ½ cup The Perfect Purée Coconut Puree, thawed
• 3 ounces butter, softened
• 2 cups masa harina
• 1 ½ teaspoons baking powder
• ¾ teaspoons salt
• ¾ – 1 cup water

Method for Coconut Tamale Masa:

1. In a stand mixer, whip the butter until pale yellow. Add the baking powder and salt.
2. In a mixing bowl combine masa harina, coconut puree and ½ cup water. Mix until well combined.
3. With the mixer on low, add golf ball sized pieces of the masa until it is all incorporated and homogenous. Test a small piece in a glass of water. If it floats it is ready, if it sinks, add water, a little at a time until it does.

Method for Madras Lamb Curry Coconut Tamale:

1. Drain the corn husks and line a steamer basket with enough to cover the bottom. Bring the water in the pot under the steamer to a rapid boil. You can place a clean penny at the bottom of the pot to act as an “alarm” to indicate if more water is needed. This can happen if the water evaporates completely during cooking.
2. Spread the masa evenly over the top half of the tamale husks, leaving 2 inches at the bottom. Place some lamb curry in the center, fold both sides over the filling and fold the bottom up. Arrange them in the steamer and cook for 45-60 minutes until they are firm and the masa releases easily from the husk.