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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 | 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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Chicken Madras being cooked at Bhaji Fresh | Misty Ricardo's Curry Kitchen
*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at ***
Bhaji Fresh Takeaway, Warrington, November 2021
Chicken Madras - This very popular curry made by Chef Abdul Malik. I distracted him asking questions which is why the garlic almost got burnt - it did not adversely affect the flavour though!
Thanks to Abdul for giving me access to the kitchen and showing me around.
Bhaji Fresh
200 Knutsford Rd, Warrington WA4 1AU
Tel: 01925 573274
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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!
Lamb Madras Recipe
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A classic hot and tangy south Indian dish of toasted spices in a deep rich sauce.
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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.
Lamb Madras Restaurant Style @ Latifs Indian Restaurant
Step by step on how to cook a lamb madras Indian Restaurant Style!!!
How to make Madras
check out:
How to make authentic Madras like from your local Indian takeaway.