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Make my spicy Lamb madras right now with this easy to follow step-by-step recipe. It's a super tasty Madras is a city in India now called Chennai - it's a hot, dry region in India so this was a great way to. Heavenly slow-cooked lamb in a rich Madras curry with spicy potatoes.
Alright, don’t linger, let’s approach this lamb madras menu with 29 components which are definitely easy to find, and we have to process them at the very least through 4 tips. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements for Lamb Madras:
- You need - Marinade
- Make ready 500 g lamb (I used lamb leg steaks but any lamb will be nice)
- Prepare 1 cup Greek yoghurt
- Provide 1 teaspoon of turmeric
- Make ready 1 teaspoon - ground cumin
- Take 1 teaspoon paprika
- Take 1 teaspoon garam Masala
- You need 1 teaspoon for chilli powder
- Require 1 teaspoon ground coriander
- Need - Curry
- Need 1 - large onion
- Get 3 cloves garlic
- Prepare for Large thumb size piece of ginger
- Get 2 of Birdseye chillis
- Give 1 tin of chopped tomatoes
- Provide 1/3 of water using tin of tomatoes
- Take Squeeze tomato purée
- Make ready Squeeze of honey
- Take 1 for lamb stock cube (any will do if you haven’t got lamb)
- Require Black pepper
- Provide - Drizzle of olive oil
- Take 1/2 cup of coconut milk (optional and can be replaced with yoghurt if you haven’t got any)
- Prepare Half - a bag of spinach leaves (optional)
- Give for Fresh coriander stalks and leaves
- Give Spices:
- Give 1 tablespoon for ground coriander
- Prepare 1 tablespoon - ground cumin
- Provide 1 tablespoon - garam Masala
- Provide 1 teaspoon of tamarind (optional- don’t worry if you don’t have it)
It is a medium spiced curry, its fragrant aroma will fill your whole house. Add the lamb shanks back to the dish along with the tomatoes, chillies, curry leaves, cardamom pods and lime pickle. Fiery lamb curry with the flavours of South India, Madras Lamb Curry is a delicious and savourful curry recipe ideal for elaborate dinners and parties. To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions.
Lamb Madras making process:
- 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 💕
Try this tasty Madras lamb curry recipe, which is a western version of traditional meat curries made in south India. This versatile recipe for a madras curry is from Madhur Jaffrey. In the UK, Madras has come to mean a very hot curry and not much more. Brown lamb in low fat cooking spray. Brown the onion and peppers, return meat to pan.
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