#Madras #Lamb #Curry #Recipe
Lamb Madras Curry with Video
This fiery but fragrant Lamb Madras curry recipe is inspired by one of the most popular dishes on the British Indian Curry House menu!
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.
Ingredients
400 g Diced Lamb Shoulder
1/2 Tbsp Coriander Seeds
1 Tsp Black Peppercorns
1/2 Tsp Fennel Seeds
1/4 Tsp Fenugreek Seeds
2 Cloves
2 Dried Red Chili Pepper
2 Tbsp Cooking Oil
100 g Onion
20 g Ginger
6 Cloves Garlic
2 Tbsp Tomato Puree
150 ml Coconut Milk
1/2 Tsp Salt
1/2 Tbsp Garam Masala
INSTRUCTIONS
Mix the cumin, coriander and chilli powders together and mix into the lamb until the meat is covered in spices.
Marinate the lamb at least 2 hours or overnight.
Fry the onions in the oil until softened.
Add the mustard, curry leaves, cardamom and cinnamon to the onions and continue frying until their aromas are released.
Add the garlic, ginger and chillies to the mixture and fry for 3 minutes.
Pour in the tamarind, tomatoes, yogurt, coconut and bay. Give it a good stir and let the mixture slowly bubble for 10 minutes until a thick gravy has formed.
Place the marinated lamb into the mixture, and let the curry cooked on a slow simmer for 90 minutes or until the meat is cooked and tender.
Season to taste.
Garnish with coriander and serve with rice or naan.
This fiery but fragrant Lamb Madras curry recipe is inspired by one of the most popular dishes on the British Indian Curry House menu!
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.
Ingredients
400 g Diced Lamb Shoulder
1/2 Tbsp Coriander Seeds
1 Tsp Black Peppercorns
1/2 Tsp Fennel Seeds
1/4 Tsp Fenugreek Seeds
2 Cloves
2 Dried Red Chili Pepper
2 Tbsp Cooking Oil
100 g Onion
20 g Ginger
6 Cloves Garlic
2 Tbsp Tomato Puree
150 ml Coconut Milk
1/2 Tsp Salt
1/2 Tbsp Garam Masala
INSTRUCTIONS
Mix the cumin, coriander and chilli powders together and mix into the lamb until the meat is covered in spices.
Marinate the lamb at least 2 hours or overnight.
Fry the onions in the oil until softened.
Add the mustard, curry leaves, cardamom and cinnamon to the onions and continue frying until their aromas are released.
Add the garlic, ginger and chillies to the mixture and fry for 3 minutes.
Pour in the tamarind, tomatoes, yogurt, coconut and bay. Give it a good stir and let the mixture slowly bubble for 10 minutes until a thick gravy has formed.
Place the marinated lamb into the mixture, and let the curry cooked on a slow simmer for 90 minutes or until the meat is cooked and tender.
Season to taste.
Garnish with coriander and serve with rice or naan.
