Lamb Madras.
You can cook Lamb Madras using 29 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Lamb Madras
- Prepare of Marinade.
- You need 500 g of lamb (I used lamb leg steaks but any lamb will be nice).
- It’s 1 cup of Greek yoghurt.
- You need 1 teaspoon of turmeric.
- It’s 1 teaspoon of ground cumin.
- It’s 1 teaspoon of paprika.
- It’s 1 teaspoon of garam Masala.
- You need 1 teaspoon of chilli powder.
- Prepare 1 teaspoon of ground coriander.
- It’s of Curry.
- It’s 1 of large onion.
- It’s 3 cloves of garlic.
- Prepare of Large thumb size piece of ginger.
- It’s 2 of Birdseye chillis.
- Prepare 1 tin of chopped tomatoes.
- You need 1/3 of water using tin of tomatoes.
- Prepare Squeeze of tomato purée.
- It’s Squeeze of honey.
- Prepare 1 of lamb stock cube (any will do if you haven’t got lamb).
- You need of Black pepper.
- You need of Drizzle of olive oil.
- You need 1/2 cup of coconut milk (optional and can be replaced with yoghurt if you haven’t got any).
- Prepare Half of a bag of spinach leaves (optional).
- It’s of Fresh coriander stalks and leaves.
- It’s of Spices:.
- You need 1 tablespoon of ground coriander.
- It’s 1 tablespoon of ground cumin.
- Prepare 1 tablespoon of garam Masala.
- It’s 1 teaspoon of tamarind (optional- don’t worry if you don’t have it).
Lamb Madras step by step
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 💕.
