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How To make Madras Lamb (Indian)
1/4 c Oil
3 lg Garlic coves, chopped
1-2 tb cayenne
1 ts Ground cumin seed
1/4 ts Powdered ginger
1/4 c Tomato paste, mixed
-with 3 tbs water 1/4 ts Whole cardamom
-seeds, de-podded 1 tb Lemon juice
1/4 ts Salt, or to taste
1 lg Onion, chopped finely
2 ts Garam masala
1 1/2 ts Ground coriander seed
1/2 ts Turmeric
1 lb Boneless lamb,
-trimmed, cubed In a large, heavy skillet with a cover, heat the oil until it is fragrant. Add the onion and saute over high heat, stirring frequently, until it starts to brown a little, about 4 minutes. Lower the heat and continue cooking, stirring often, until the onion turns golden brown, about 10 minutes more. Add the garlic, garam masala and cayenne, lower the heat to medium-high, and saute for another 2 minutes. Stir in the ground spices and saute another 2 minutes, stirring. Add the meat, stir well, and brown it in the spices for about 5 minutes. Add the tomato paste mixture and cardamom seeds and stir well. Lower heat, cover pan tightly, and simmer about 30 minutes, stirring occasionally and adding more water by tsp if sauce starts to stick to the pan. Uncover the pan and stir in the lemon juice and salt. Simmer uncovered about 10 minutes longer, stirring frequently, until the meat is tender and the sauce is very thick. Makes 3-4 Servings. I. Chaudhary Queensland Australia -----
How To make Madras Lamb (Indian)'s Videos
Lamb Madras Recipe | How to cook Madras Lamb Curry | Chef Ajay Kumar
Madras, with a few other curries, became popular at the beginning of the 18th century when the merchants started importing spice mix from India to help retired East India Company officers of London to satisfy their cravings for Indian curries. The first bottles of the curry powder ‘Edmund’s Empress’ were manufactured by Barnsbury, London.
Since then, Lamb Madras has found a permanent place in the hearts of curry lovers. The authentic Madras curry has much more to offer than a burning tongue! This classic curry has uniquely fruity, fiery, and rustic flavours from the southern part of India.
In my opinion, it is vital to make your own Madras spice concoction for the original flavours with the precise amount of spices to get the best out of Madras and follow the specific cooking technique I have tried to demonstrate in this video.
Hope you all like it. I would love to see you giving my Lamb Madras a go and hear how it was compared to the other versions of the recipe. Look forward to hearing from you!!!
Madras Spice Mix
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp mustard seed
1 tsp fenugreek seeds
1 tsp black peppercorns
2 tsp fennel seeds
3-4 inches or cinnamon sticks
5-6 cloves
2 tsp turmeric powder
1 tsp red chilli powder (medium hot)
Recipe
Serves 3-4
Lamb Marinade
1 kg lamb curry cuts
2 tbsp madras spice mix
1 tbsp juice of a lemon
1 tsp salt
Madras Curry Base
3-4 tbsp vegetable/coconut oil/ghee
1 tsp mustard seeds
10 curry leaves
3 onions finely chopped
1 ½ tbsp ginger and garlic paste
4 tomatoes finely chopped
2 tsp madras spice mix
2 tsp red chilli powder
1 tsp turmeric powder
2 tbsp tamarind pulp (avoid concentrated paste)
2 green chillies finely chopped
Salt to taste
Hot water as/if required
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Delicious slow cooked Lamb Bhuna | Possibly my favourite lamb curry!
Slow-Cooked Lamb Bhuna - a hot curry, made by frying spices gently, before adding the meat, tomatoes and stock and then letting it simmer away in the oven until tender. It's served in a lusciously thick sauce that clings to the meat.
If you or someone in your family isn't keen on the heat you can leave out the dried and fresh chillies for a milder dish that's still super rich and tasty.
Free printable recipe is available on our site:
Ingredients:
2 tbsp ghee or oil
1 tsp cumin seeds
1 cinnamon stick
4 cardamom pods
1 large or 2 medium onions peeled and chopped into thick chunks
3 cloves garlic minced
2 tsp minced ginger
6 green birds eye chillies 2 finely chopped, 4 left whole
2 bay leaves
1 tsp chilli flakes
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 pinch of ground cloves
½ tsp salt
½ tsp black pepper
1 kg (2.2 lbs) lamb chopped into 1-inch chunks (use shoulder, leg or neck)
1 red bell pepper chopped into large chunks
6 medium tomatoes roughly chopped
3 tbsp tomato puree
360 ml (1 ½ cups) lamb or chicken stock
To serve:
Boiled or pilau rice
Chopped coriander cilantro
Chapati
Raita
Instructions:
1. Preheat the oven to 170C/325F
2. Heat the ghee over a medium heat in a large oven-proof pan.
3. Add the cumin seeds, cinnamon and cardamom. Fry for 2-3 minutes, until the spices release their fragrance.
4. Add the chopped onion, garlic and ginger and fry, stirring often, for 5 minutes, until the onion is softened and lightly browned.
5. Add the green chillies, bay leaves, chilli flakes, ground coriander, ground cumin, turmeric, cloves, salt and pepper.
6. Stir and cook for 2-3 minutes.
7. Add the lamb and stir to coat in the spices. Cook for 5-7 minutes, until sealed.
8. Add in the chopped red pepper, chopped tomatoes, tomato puree and stock.
Stir together and bring to the boil.
9. Cover the pan and place in the oven for 1 hour 15 minutes to 1 hour 30 minutes - until the lamb is tender and the sauce has thickened. Check on it a couple of times in the last 30 minutes or so so ensure the liquid isn't running dry. Top up with a splash of boiling water if it is.
10. Remove from the oven and serve topped with fresh coriander.
11. I like to serve mine with boiled or pilau rice, chapati and raitha.
Notes:
Can I make it ahead?
Yes, you can make the curry, then cool, cover and refrigerate.Reheat in a pan over a medium heat, stirring occasionally until piping hot throughout.Or reheat in the oven (170C/325F) with the lid on, for around 30 minutes, until piping hot throughout.You may need to add a splash of water or stock to loosen up the curry when reheating.
Can I freeze it?
Yes, make the curry, then cool, cover and freeze. Defrost overnight in the refrigerator and reheat as per the make-ahead instructions above.
#CookingShow #Recipe
Lamb Madras - BIR British Indian Restaurant Style
Credit Misty Ricardo for this amazing Madras!
The recipes for the base gravy, pre-cooked lamb, mix powder, and the Madras itself can be found in his Volume 1 book, 'Indian Restaurant Curry at Home'
Credit Latifs Inspired for the tomato puree recipe.
How to MAKE LAMB MADRAS (Non Base) INDIAN RESTAURANT QUALITY.
Delicious Lamb Madras (Non Base)
Ingredients:
600g Diced Lamb
3 Medium Onion Chopped.
4 Tbsp Oil
2 Tbsp Garlic & Ginger Paste.
1 Tsp Salt *Add To Taste*
1 Tsp Chili Powder.
1 Tbsp Turmeric Powder.
1 Tbsp Paprika Powder
1 Tbsp Cumin Powder
1 Tbsp Corrinder Powder.
1 Tbsp Tomato Puree.
1 Tsp Garam Masalla.
0.5 Tsp Cloves Grounded.
0.5 Tsp Black Peppercorns Grounded.
2 Bayleaves.
2 Small Cassia Bark Sticks.
3 Cardamoms Pods.
900ml Water.
1 Tsp Lemon Juice.
Garnish:
Finely Chopped Corrinder.
**This Dish can be Hotter as like a Vindaloo strength**
*Replace with 1 Tsp Chili to 2 Tbsp of Chili powder*
*** Thickness of Sauce varies to own preferences (the key is stir to thicken)
Cooking times may Slight Vary on Sauce thickness
Cookers Ranges have different heating ranges please slight adjust accordingly ***
Enjoy!
Mutton Madras || The best curry || Authentic curry
Mutton Madras || The best curry || Authentic curry
Madras Mutton Curry | South Indian Style | Non-Vegetarian..!!
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