Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, lamb madras. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Lamb Madras is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Lamb Madras is something which I’ve loved my whole life. They are nice and they look fantastic.
Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Lamb madras is a rich, fragrant and intense curry, which is a popular item British Indian restaurants' menus. Beware though, while lamb madras curry doesn't come close to a vindaloo, it is well known for being a sharp and spicy curry.
To get started with this particular recipe, we have to first prepare a few components. You can cook lamb madras using 29 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Lamb Madras:
- Get Marinade
- Take 500 g lamb (I used lamb leg steaks but any lamb will be nice)
- Get 1 cup Greek yoghurt
- Take 1 teaspoon turmeric
- Get 1 teaspoon ground cumin
- Make ready 1 teaspoon paprika
- Get 1 teaspoon garam Masala
- Make ready 1 teaspoon chilli powder
- Prepare 1 teaspoon ground coriander
- Get Curry
- Take 1 large onion
- Take 3 cloves garlic
- Get Large thumb size piece of ginger
- Get 2 Birdseye chillis
- Prepare 1 tin chopped tomatoes
- Prepare 1/3 water using tin of tomatoes
- Prepare Squeeze tomato purée
- Take Squeeze honey
- Make ready 1 lamb stock cube (any will do if you haven’t got lamb)
- Prepare Black pepper
- Take Drizzle of olive oil
- Prepare 1/2 cup coconut milk (optional and can be replaced with yoghurt if you haven’t got any)
- Prepare Half a bag of spinach leaves (optional)
- Make ready Fresh coriander stalks and leaves
- Take Spices:
- Make ready 1 tablespoon ground coriander
- Make ready 1 tablespoon ground cumin
- Get 1 tablespoon garam Masala
- Make ready 1 teaspoon tamarind (optional- don’t worry if you don’t have it)
Transfer the remaining powder into a well-sealed jar for another time. Heat the oil in a large cast iron pan until hot. It's one of the big ones. Rub the lamb all over with the olive oil, then season with salt and freshly ground black pepper and set aside.
Instructions to make Lamb Madras:
- Start by marinading lamb for a few hours using the marinade ingredients. I leave it in a tupperware in the fridge for at least 3 hours.
- To make the curry sauce cook your diced onions in some olive oil till softened. Then add garlic, ginger and chilli. Then add your spices and cook for a couple of mins. Then add everything else. Simmer for 30 mins or so then pulse the sauce with a hand blender (don’t over blitz so it’s too smooth as it’s nice to have some texture). I also blitz in the same pot I am cooking the sauce in- just be careful not to scratch your pan.
- Meanwhile, get a hot non stick pan and brown your lamb in hot oil for a few minutes only. Don’t cook the lamb just brown it.
- Transfer your lamb to the sauce and leave it to cook on the lowest heat for a couple of hours with the lid on. Stir in between a few times and take lid off to thicken. Towards the end of cooking (when the rice is on), add the fresh coriander (stalks and leaves) and spinach leaves. Serve and enjoy 💕
It's one of the big ones. Rub the lamb all over with the olive oil, then season with salt and freshly ground black pepper and set aside. Madras Lamb Curry Recipe is a luscious rich curry that you will fall in love with the blend of spices that is used to make the gravy. The spices used are typically used in south India region like the dried red chillies, poppy seeds, jeera, cumin seeds, cloves, cinnamon, mustard seeds and coriander seeds. Ingredients lean lamb diced, chopped onion, chopped peppers, canned tomatoes, tomato puree and madras curry paste.
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