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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
How To Make One of The Best LAMB MADRAS - Al's Kitchen
Lamb Madras was probably one of the first curries i ever had. I remember it being very hot for my undeveloped palette. Needless to say i grew to love this curry but especially when cooked using Lamb.
This recipe is both Tangy and Hot but also slightly sweet.
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Chicken Madras:
King Prawn Naga Phall (Extremely Hot)
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Chicken Dopiaza
Chicken Mirchi Bhuna
Another great curry guru can be found by clicking this link. Lots of different tasty BiR curries.
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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 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 - 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!
Mutton Madras || The best curry || Authentic curry
Mutton Madras || The best curry || Authentic curry
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: