LAMB MADRAS RECIPES
LAMB MADRAS | CURRY POT – INDIAN CURRY RECIPES
This is a classic indian curry recipe that's been given an extra depth of flavour with the lamb and tickles the taste buds with a kick of chilli heat.
Provided by Shaun Gill
Total Time 45 minutes
Yield 2
Number Of Ingredients 17
Steps:
- Put the Ghee (or oil) into a pan and add to a high heat. Once hot add the Cumin and Coriander seeds and stir for about 30 seconds until they start to crackle and pop.
- Add the chopped onions to the pan and reduce the heat to medium.
- While the onions are cooking, mix together the Ginger Puree, Ginger Puree, Chilli Powder, Curry Powder, Tumeric and a splash of water to make a paste. Once the onions have gone a golden colour, add the paste and fry for a couple of minutes while stirring well.
- Add the Diced Lamb and chopped chillies into the pan and stir for a minute or so to seal the meat.
- Finally, add the Onion Puree, Tomato Puree, Chopped Tomatoes and Chicken Stock to the pan and stir in well. Bring to the boil and reduce down to a low heat to simmer for 15 minutes, stirring every 3-4 minutes. Have a taste of the sauce at this point and season with salt to taste if neccessary.
- Add the Garam Masala and mix in well and cook for a further 2 minutes.
- Serve with Rice or Naan and Garnish with Coriander.
LAMB MADRAS | PATAK'S INDIAN CURRY PRODUCTS AND RECIPES
A classic Indian dish, and one of the most well known and popular curry dishes in the UK, a Madras is named after the city in India now known as Chennai. Just a bit fiery, this classic Madras recipe uses our Madras Spice Paste which is a delicious blend of coriander, turmeric, cumin, chilli and other authentic spices. This means you don't need to fuss about getting the spices separately, and have more time to sit down and enjoy this wonderful spicy Indian dish.
Provided by Patak's
Total Time 45 minutes
Yield 4
Number Of Ingredients 9
Steps:
- 1. Heat the oil in a pan and fry the diced onions for 3 minutes. Add the Patak's Madras Spice Paste and continue to fry for a further 2 minutes.
- 2. Add the chopped tomatoes and cook for 5 minutes.
- 3. Add the diced lamb and cook for 20 minutes, adding a little water as necessary if the sauce is too thick.
- 4. Add the yogurt, check the seasoning and add the chopped coriander. Cook for a further 5 minutes until the lamb is tender and cooked through.
- 5. Serve with chapattis.
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Place the lamb in a large bowl and rub with 2 or 3 tablespoons of madras curry powder and the salt until all the meat is coated. Transfer the remaining powder into a well-sealed jar for another time. Heat the oil in a large cast iron pan until hot.
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