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Lamb Madras cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Lamb Madras dishes that you simply make.
Alright, don’t linger, let’s plan this lamb madras menu with 29 substances which are surely easy to find, and we have to process them at the very least through 4 measures. You should invest a while on this, so the resulting food could be perfect.
Ingredients requirements - Lamb Madras:
- Give for Marinade
- Prepare 500 g of lamb (I used lamb leg steaks but any lamb will be nice)
- Require 1 cup of Greek yoghurt
- Give 1 teaspoon - turmeric
- Get 1 teaspoon of ground cumin
- Need 1 teaspoon for paprika
- Take 1 teaspoon garam Masala
- Need 1 teaspoon for chilli powder
- Make ready 1 teaspoon for ground coriander
- Provide of Curry
- Give 1 large onion
- Get 3 cloves garlic
- Provide for Large thumb size piece of ginger
- Prepare 2 Birdseye chillis
- Provide 1 tin for chopped tomatoes
- Prepare 1/3 - water using tin of tomatoes
- Get Squeeze for tomato purée
- Provide Squeeze honey
- Make ready 1 - lamb stock cube (any will do if you haven’t got lamb)
- Need - Black pepper
- Prepare Drizzle of olive oil
- Make ready 1/2 cup - coconut milk (optional and can be replaced with yoghurt if you haven’t got any)
- Take Half - a bag of spinach leaves (optional)
- Give - Fresh coriander stalks and leaves
- You need Spices:
- Provide 1 tablespoon ground coriander
- You need 1 tablespoon of ground cumin
- Make ready 1 tablespoon garam Masala
- Give 1 teaspoon tamarind (optional- don’t worry if you don’t have it)
Lamb Madras how to cook:
- 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 💕
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