Lamb Madras

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Indian Takeaway Recipes

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EST 2006

CURRY

King Prawn dishes

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Lamb Madras (Method 1) (Fairly Hot)
Lamb Madras Lamb Madras Half way through Curry Massalla Gravy Curry Powder		Ingredients;
		1Lb Lamb Steak cubed 1 cup of Curry Massalla Gravy 1 Onion finely chopped 2 teaspoons of Curry Powder 2 teaspoons of Chilli Powder 2 finely chopped Cayenne Chilli 4 Cloves of Chopped Garlic 2 inches of Fresh Root Ginger 5 tablespoons of Vegetable Oil 4 tablespoons of Roughly Chopped Coriander Leaves 1 tablespoons of whole Coriander Leaves 1 teaspoon of Garam Massalla
		Cooking Methods
		Make a paste of the Curry Powder and Chilli Powder with a little Water. Fry the Onion until translucent in Vegetable Oil. Add the Garlic, Ginger and Chilli and stir on a medium heat for a further 5 minutes. Add the Curry and Chilli Paste and stir in for a further minute. Add the Lamb Pieces and seal well on all sides. Add half of the Curry Massalla Gravy and simmer for 20 minutes until the Lamb is cooked stirring constantly. If needed add more Curry Massalla Gravy and Water to prevent the curry becoming too thick or dry. Add finely chopped Fresh Coriander leaves and cook for a further minute. Serve with a small amount of fresh Coriander leaves sprinkled over the top.
		Serves 4

Ian's Lamb Madras Recipe (Method 2) (Fairly Hot)
		Ingredients;
		1Lb Lamb Steaks or Neck of Lamb, Tesco's, cubed into bite sized pieces 1 large onion. 1/4 cup Oil or Ghee. 3 Large Garlic cloves. 2 teaspoons Garam Masala. 1-2 teaspoons Cayenne pepper. 2 teaspoons ground Coriander. 1/2 teaspoon Turmeric. 1/2 teaspoon powdered Ginger. 1/4 cup Tomato paste (puree), mixed with 3 tablespoons water. 1/2 teaspoon whole Cardamom seeds (about 4). 1 tablespoon Lemon Juice. 1/2 teaspoon Salt.
		Cooking Methods
		Heat the Oil in a pan until fragrant. (2-3 minutes). Add the onion and cook on a high heat until it turns golden brown. 3-4 minutes. Lower the heat and continue cooking until the onions are soft. (10 minutes). Add the Garlic, Garam Masala, Cayenne, and sauté for 2 minutes. Stir in the ground spices and sauté for another 2 minutes. Add the meat and stir well and brown in the spices for 5 minutes. Add Tomato paste mixture and cardamom seeds and stir well. Lower heat, cover pan with lid and simmer for 30 minutes stirring occasionally adding more water if the sauce gets dry or too thick. Remove lid and add the Lemon Juice and salt. Simmer for another 10 minutes with the lid off until the meat is tender and the sauce is thick. Serve with Fresh Coriander leaves sprinkled over the top.
		Serves 4

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