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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
Chicken Madras | A Homemade Spicy Curry
A rich, fragrant and relatively hot curry, chicken madras is easy to make at home in one pan. Blending the onion gives the sauce a thick and sumptuous texture. A great Friday night curry!
Printable Recipe available on our site:
Ingredients for the Chicken Madras:
1 onion peeled and roughly chopped
2 cloves garlic peeled
2 tsp minced ginger
3 tbsp ghee or vegetable oil
3 chicken breasts chopped into bitesize chunks (this is about 525g or 18.5oz)
½ tsp ground cinnamon
3 tbsp madras hot curry powder
1 1/2 tsp paprika
¼ tsp ground fenugreek
½ tsp tamarind paste
3/4 tsp salt
1/2 tsp black pepper
14 oz (400ml) passata
2 tbsp tomato puree (paste)
7 oz (200ml) coconut milk (full fat)
To serve:
Small bunch of fresh coriander
Boiled rice
#Curry #Takeout #Recipes
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:
How to make Madras
check out:
How to make authentic Madras like from your local Indian takeaway.
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!
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 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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