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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 - 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.
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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LAMB MADRAS MASALA in 35 Mins - Al's Kitchen
Pressure cooker cooking is amazing and so underrated. I'm using a 7ltr one in the video. This is why I decided to show you how easy and quick it is with this amazing Lamb Madras. You can cook this the usual conventional way too. Just assemble the ingredients and cook slow for around 2 hours.
Products Used by Al
► Braun Hand Blender
► Masala Dabber Spice Tin
► Aluminium Frying Pan 24 cm
► Prestige 8 Ltr Pressure Cooker
Olive Oil or Oil of your choice
1Kg Diced Lamb
2 med Onions finely chopped
2 Tbsp Garlic/Ginger Paste
1 Tbsp Garam Masala
1 Tsp Turmeric
1/2 Tsp Cardamom Powder
1 Tbsp Hot or Extra Hot Chilli Powder
2 Tbsp Madras Curry powder
2 x 400g Tin Tomatoes Blended
2 Tbsp Tomato Puree
400ml Coconut Milk
Handful Chopped Coriander
4 Tbsp Single Cream
4 Tbsp Plain Yogurt
1 Tsp Sugar (To Taste)
1 Tsp Salt (To Taste)
Other popular recipes
Curry Base Gravy Video:
Pre Cooked Lamb:
How To Make Sheekh Kebabs -
Chicken Jalfrezi
Chicken Madras:
King Prawn Naga Phall (Extremely Hot)
Chicken Tikka
Chicken Vindaloo ( Hot )
Chicken Dopiaza
Chicken Mirchi Bhuna
EASY LAMB CURRY RECIPE BY BLUEBELL RECIPES
#lambcurry #lambstew #lambrecipes
INGREDIENTS
1kg curry pieces lamb
3/4 cup of cooking oil
1 black caradamom
5 green cardamom pods
7 cloves
1 inch cinnamon stick
2 medium size onions, sliced
1 and 1/2 tbsp of ginger&garlic paste
2 tbsp of tomato paste
1 large habanero chili
1 tsp of ground turmeric
1 tsp of ground coriander
1/2 tsp of ground cumin
1 tsp of crushed black pepper
salt to taste
some chopped coriander leaves
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YOUTUBE:
Authentic Lamb Madras (easy & delicious) - Steven Heap
Thanks for watching & I appreciate your support!
SCROLL DOWN FOR THE RECIPE!
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BLENDED SPICES
Instant Onion Bhaji Mix (480g)
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Ras El Hanout Morrocan Spice (75g)
Chennai (Madras) Masala (90g)
Chennai (Madras) Masala (480g)
Tikka / Tandoor Masala (90g)
Tikka / Tandoori Masala (480g)
Garam Masala (90g)
Garam Masala (480g)
Masala Supreme (90g)
Masala Supreme (480g)
Kitchen King Masala Powder (100g)
‘Knorr’ All Purpose Seasoning Powder (90g)
Magic 37 Spices Gourmet Curry Powder (90g)
Mild Madras Curry Powder (90g)
Chaat Masala (50g)
Chaat Masala (150g)
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Sumac Powder (75g)
Shawarma Spice Mix (75g)
Harissa Tunisian Spice Mix Powder (75g)
- INDIAN COOKBOOK: ‘A Culinary Passage Thru India’ by Steven Heap
HERBS
Dried Curry Leaves (10g)
‘East End’ Dried Curry Leaves (20g)
Garlic Powder (80g)
Ginger Powder (80g)
Hing / Asafoetida Powder (100g)
Tej Patta / Cinnaman Leaves (10g)
Ajwain / Carom Seed (90g)
Kasuri Methi / Dried Fenugreek Leaves (100g)
WHOLE SPICES
Black Cardamom (80g)
Whole Black Pepper Corns (80g)
Whole Green Cardamom (50g)
Whole Cloves (80g)
Cassia Bark / Cinnamon Stick (80g)
Black Seed / Kalongi / Nigella / Wild Onion (80g)
Whole Coriander Seed (90g)
Cumin Seed (90g)
Fennel Seed (90g)
Bay Leaves (60g)
Black Mustard Seed (90g)
Star Anise (80g)
Whole Nutmeg (30g)
Whole Kashmiri / Red Chilli (30g)
POWDERED SPICES
Hot Chilli Powder (90g)
Kashmiri Chilli Powder (90g)
Paprika (90g)
Turmeric Powder (90g)
Cumin Powder (90g)
Coriander Powder (90g)
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HERE’S THE RECIPE (LINKS ABOVE for all Spices used)!
Oil – 60ml
Diced Lamb - 800g
Onions – 4 large
Pasatta – 500ml
Ginger & Garlic Paste – 6 tbsp
Garam Masala – 1 tbsp
Coriander Powder – 2 tbsp
Cumin Powder – 1
Fennel – 1 tsp
Cassia – 1 inch
Kasuri Methi – 1.5 tbsp
Salt – to taste
Fresh Coriander – Bunch
Water – as require
Lamb Madras Recipe
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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.