How To make Madras Lamb (Indian)

Lamb Madras Recipe

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A classic hot and tangy south Indian dish of toasted spices in a deep rich sauce.

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Early restauranteurs had no way of communicating the scale of heat in a dish so an arbitrary scale was created - a korma is mild, a phall is crazy hot and so on. Now the standard restaurant dishes all fit somewhere on that gradient. However, one sauce was created by restauranteurs in the UK that was hot, fiery and tangy - and they called it madras. Now Madras (now called Chenni) is a hot, dry region in India so this was a great way to illustrate the level of heat in this dish. History lesson over!

If you want to get to grips with your spices this is a lovely dish to put together as you have to create your own Madras spice blend. A beautifully fragrant recipe for when you're ready for a little more of a challenge.

Ingredients
400-600g leg of lamb, trimmed and chopped

Madras Powder
2 tbsp coriander seeds
2 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp poppy seeds
1 tsp cumin seeds
1 tsp black peppercorns
½ tsp fennel seeds
1 cassia stick (about 7cm long)
5 whole cloves
2 tbsp turmeric
1 tsp red chilli powder
1 tsp salt or to taste

Masala Sauce
3 tsp vegetable oil
1 tsp black mustard seeds
10-12 fresh curry leaves
1 onion, finely diced
1 green chilli, finely chopped (2 for more heat)
2 cm ginger, grated
2 cloves garlic, finely chopped
400g/ 1 tin plum tomatoes
2 tsp tamarind pulp
1 tsp hot chilli powder
Handful fresh coriander

Method
To create your madras powder combine black peppercorns, cassia, cloves, coriander, fenugreek, mustard, poppy, cumin and fennel seeds, and grind to a fine powder with an electric grinder (blender or pestel and mortar).
Stir in the turmeric and chilli powder.
Place the lamb in a large bowl and rub with 2 or 3 tablespoons of madras curry powder and the salt until all the meat is coated. Transfer the remaining powder into a well-sealed jar for another time.
Heat the oil in a large cast iron pan until hot. Add the mustard seeds once they start to pop stir in the curry leaves and then the onions.
Soften the onions until they turn dark brown (about 20 minutes) before adding the green chilli and ginger along with the finely chopped garlic.
Keep stirring as this has a tendency to catch on the bottom of the pan. If it does catch add a splash of water.
After a few minutes, add the tomatoes, tamarind and red chilli. Bring this to the boil then reduce the heat and simmer to create a thick masala sauce.
Once it is shiny and thick add the lamb to the pan. Stir to coat the meat with the sauce. Reduce the heat to the lowest setting, cover and leave to cook very gently for 40 minutes - 1 hour until it is cooked through.
Stir occasionally until the sauce has thickened and the lamb is tender.

Chicken Madras (Indian Restaurant Style) from Misty Ricardo's Curry Kitchen

Find the full recipe for this and many more Indian restaurant style dishes in my paperback books INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers.

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A newer better all improved video has been made to replace this one. Tweaks and better explanations....

Chicken Madras. A hot, savoury, tangy, smooth, tomatoey curry. Watch to learn how to make it.

Here's my video recipe for Base Gravy...

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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 ⬇️

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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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Indian Lamb Curry Recipe • How To Make Mutton Curry Recipe • Mutton Masala Recipe • Mutton Gravy

This simple yet delicious lamb curry is an easy and wholesome meal to put together. This traditional and authentic lamb curry is made with tomatoes and onions cooked with spices for a rich, hearty dish that's perfect to make for a crowd. Soft, juicy, and tender lamb soaked in a spicy onion and tomato masala gravy.

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Full Recipe Here:

Lamb curry or mutton curry is a simple yet delicious Indian lamb curry recipe. This easy lamb curry is put together with basic pantry spices, onions, tomatoes, and garlic paste to create an authentic flavour in this tender lamb curry.

With this lamb curry recipe, you will be able to create a rich and aromatic dish that is perfect for any guests. Serve alongside some steamed basmati rice or some freshly made naans This lamb curry or mutton curry is perfect for your curry nights.

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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.

British Indian Restaurant LAMB MADRAS & Preparation Talk - Steven Heap

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HERE’S THE RECIPE!
____________________
Ghee/Oil – 5 tbsp
Pre-cooked Lamb – 300g HERE’S THE VIDEO LINK:
Salt – to Taste
Ginger & Garlic Paste – 1 tbsp
Tomato Paste - 2 tbsp LINK TO VIDEO:
Mix Powder – 1 tbsp LINK TO PURCHASE:
BIR Tomato Paste – 1.5 tbsp LINK TO VIDEO:
Base Gravy – 200ml LINK TO RECIPE:
Kasuri Methi – 1 tsp LINK TO PURCHASE:
Fresh Coriander – couple of pinches
Garam Masala - ½ tsp LINK TO PURCHASE: