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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 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.
Madras Mutton Curry | South Indian Style | Non-Vegetarian..!!
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Indian Lamb Madras Recipe Super Delicious Recipes from India [ASMR]
Indian Lamb Madras Recipe Super Delicious Recipes from India
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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!
LAMB MADRAS | British Indian Restaurant Style- Steven Heap
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HERE’S THE RECIPE!
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Oil - 3 tbsp
Ginger & garlic Paste - 2 tbsp
Pre-fried onions - 100g
Chili Powder - 1 tsp
Mix Powder - 1.5 tbsp
Kasori Methi - 1 tsp
Precooked Lamb - 200g
Base Gravy - 200 ml
Lemon Juice - 1 tbsp
Garnish with freshly chopped coriander!
Chicken Madras (Indian Restaurant Style) from Misty Ricardo's Curry Kitchen
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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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