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We hope you got insight from reading it, now let’s go back to lamb madras recipe. To make lamb madras you need 29 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Lamb Madras:
- Take Marinade
- Take 500 g lamb (I used lamb leg steaks but any lamb will be nice)
- Get 1 cup Greek yoghurt
- Get 1 teaspoon turmeric
- Use 1 teaspoon ground cumin
- Use 1 teaspoon paprika
- Take 1 teaspoon garam Masala
- Take 1 teaspoon chilli powder
- Prepare 1 teaspoon ground coriander
- Use Curry
- Provide 1 large onion
- Provide 3 cloves garlic
- You need Large thumb size piece of ginger
- Get 2 Birdseye chillis
- Prepare 1 tin chopped tomatoes
- You need 1/3 water using tin of tomatoes
- Get Squeeze tomato purée
- Provide Squeeze honey
- Use 1 lamb stock cube (any will do if you haven’t got lamb)
- Take Black pepper
- Use Drizzle of olive oil
- Provide 1/2 cup coconut milk (optional and can be replaced with yoghurt if you haven’t got any)
- Provide Half a bag of spinach leaves (optional)
- You need Fresh coriander stalks and leaves
- Take Spices:
- Take 1 tablespoon ground coriander
- Provide 1 tablespoon ground cumin
- Prepare 1 tablespoon garam Masala
- Get 1 teaspoon tamarind (optional- don’t worry if you don’t have it)
Steps to make Lamb Madras:
- Start by marinading lamb for a few hours using the marinade ingredients. I leave it in a tupperware in the fridge for at least 3 hours.
- To make the curry sauce cook your diced onions in some olive oil till softened. Then add garlic, ginger and chilli. Then add your spices and cook for a couple of mins. Then add everything else. Simmer for 30 mins or so then pulse the sauce with a hand blender (don’t over blitz so it’s too smooth as it’s nice to have some texture). I also blitz in the same pot I am cooking the sauce in- just be careful not to scratch your pan.
- Meanwhile, get a hot non stick pan and brown your lamb in hot oil for a few minutes only. Don’t cook the lamb just brown it.
- Transfer your lamb to the sauce and leave it to cook on the lowest heat for a couple of hours with the lid on. Stir in between a few times and take lid off to thicken. Towards the end of cooking (when the rice is on), add the fresh coriander (stalks and leaves) and spinach leaves. Serve and enjoy 💕
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