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Lamb Madras cuisine is really a dish that’s classified as an easy task to make. through the use of products that exist around you simply, it could be created by you in simple actions. You may make it for family or friends 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 task this lamb madras formula with 29 components which are definitely easy to obtain, and we have to process them at the very least through 4 actions. You should expend a while on this, so the resulting food could be perfect.
Composition of Lamb Madras:
- Get of Marinade
- Get 500 g for lamb (I used lamb leg steaks but any lamb will be nice)
- You need 1 cup of Greek yoghurt
- Need 1 teaspoon - turmeric
- Require 1 teaspoon of ground cumin
- Need 1 teaspoon for paprika
- Require 1 teaspoon - garam Masala
- You need 1 teaspoon - chilli powder
- Make ready 1 teaspoon of ground coriander
- You need for Curry
- Prepare 1 for large onion
- Get 3 cloves garlic
- Give - Large thumb size piece of ginger
- Get 2 Birdseye chillis
- Provide 1 tin for chopped tomatoes
- Need 1/3 for water using tin of tomatoes
- Get Squeeze - tomato purée
- Give Squeeze - honey
- Get 1 of lamb stock cube (any will do if you haven’t got lamb)
- Take Black pepper
- Require for Drizzle of olive oil
- Prepare 1/2 cup for coconut milk (optional and can be replaced with yoghurt if you haven’t got any)
- Need Half of a bag of spinach leaves (optional)
- Make ready of Fresh coriander stalks and leaves
- Need for Spices:
- Need 1 tablespoon - ground coriander
- Require 1 tablespoon for ground cumin
- Take 1 tablespoon - garam Masala
- Make ready 1 teaspoon of tamarind (optional- don’t worry if you don’t have it)
Lamb Madras start cooking:
- 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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