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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 - How to Make It!
Lamb madras curry is one of the most popular Indian curry dishes. A lamb madras recipe uses the authentic madras spices and a beautiful cut of lamb. This video will show you the step by step on how to make it. Try it!
Chicken Madras being cooked at Bhaji Fresh | Misty Ricardo's Curry Kitchen
*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at ***
Bhaji Fresh Takeaway, Warrington, November 2021
Chicken Madras - This very popular curry made by Chef Abdul Malik. I distracted him asking questions which is why the garlic almost got burnt - it did not adversely affect the flavour though!
Thanks to Abdul for giving me access to the kitchen and showing me around.
Bhaji Fresh
200 Knutsford Rd, Warrington WA4 1AU
Tel: 01925 573274
For more information on British Indian Restaurant cooking, including my books and videos, please visit
The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at
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How to make Chicken Madras
Jalandhar by Kevin MacLeod (
License: CC BY (
Ingredients:
Serves 2
2 dessert spoons vegetable oil
1 heaped teaspoon of ginger paste
1 heaped teaspoon of garlic paste
2 big pinches fenugreek leaves - dried and crushed
2 tablespoons tomato puree (watch me make it here: )
2 chicken breasts chopped into 2 inch cubes
450ml onion gravy (Watch me make it here:
1 tsp coriander powder
1 tsp curry powder
1/4 tsp garam masala
1/4 tsp turmeric
1/4 tsp cumin
2 teaspoons chilli powder
Method:
As always BIR dishes are cooked on high heat and quickly so make sure all your ingredients are prepared BEFORE you get started.
Step 1,
add 2 dessert spoons of vegetable oil to a saucepan and put it on a medium heat. When hot, add in your ginger and garlic paste and stir gently for 30 seconds.
Add 2 pinches of dried and crushed fenugreek leaves, stir into your paste and cook for 30 seconds more.
Step 2,
add your spice mix (coriander powder, cumin powder, turmeric, curry powder, chilli powder and garam masala powder) stir breifly and fry the spices for 30 seconds or so before...
adding your tomato puree! this should produce a kind of curry paste when mixed with your previously added ingredients, if you feel like your lacking moisture you can add a splash of HOT water to the pan.
Step 3, follow up the new curry paste mixture with your chicken pieces, stir them into the paste. follow up with 450ml of onion gravy.
And that's about it now! if your chicken is raw let it cook for 20 minutes or so on a medium/high heat and make sure it is fully cooked through by cutting a piece to check the inside. keep in mind you may need to a little splash of water to prevent the sauce thickening too much... unless that's how you like it!
for pre-cooked chicken you only need 7-8 minutes on a medium/high heat for the sauce to thicken slightly and chicken to be warmed thoroughly.
Garnish with fresh coriander or chillies and serve over boiled rice and enjoy!
Lamb Madras Curry
My Lamb Madras curry is an ode to the Bangladeshi British Indian restaurants of the 1980's... Featuring a spicy sauce made from freshly toasted spices and using coconut milk rather than yoghurt to temper the spicy burn!
For full instructions visit:
Lamb Madras Recipe | Lamb Shank | Lamb Stew | Lamb Curry
Lamb Madras Curry is a delicious and flavorful curry recipe ideal for Lunch, dinners and parties. Lamb Shanks or Lamb Legs is great meat cut for cooking this spicy and flavorful Dish. The Bone Marrow cooked in this curry is delicious to die for.
⬇️ You can make this delicious recipe at your home by following the recipe written below ⬇️
???? Let us know what you think of this Recipe in the comment section below.
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???? For this Delicious Recipe you will need:
????
???? For the Madras Spice Mix
????Coriander seeds: 5 tsp
????Cumin seeds: 3 tsp
????Mustard seed: 1 tsp
????Fenugreek seeds: 2 tsp
????Fennel seeds: 1 tsp
????Cinnamon sticks: 3-4 inches
????Cloves: 5-6 Pieces
????For the Lamb Marinade
????Lamb Leg: 2lbs
????Curry Powder: 2 tsp
????Lemon Juice: 2-3 tsp
????Salt :1 tsp
????Black Pepper: 1/2 tsp
????Recipe for the Curry
????Oil: Approximate 5 tsp
????Mustard seeds: 1 tsp
????Curry leaves: Around 7-10
????Red Onions: 1 Medium, finely chopped
????Ginger and Garlic paste: 2 tsp
????Tomatoes: 2 Medium, finely chopped
????Madras spice mix: 1 tsp
????Kashmiri Red chili powder or Cayenne Pepper: 2 tsp
???? Turmeric powder: 1 tsp
????Salt: 1/2 tsp
????Hot water: 1/2 Cup (Optional)
???? Yields: 2-3 Person
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