How To Make Lamb Madras
Lamb Madras Recipe. Modern Indian cuisine expert Manju Malhi takes us through the making of this classic hot dish. The dish consists of a thick, rich and fiery sauce combined with tender casserole lamb. Delight in our Lamb Madras recipe.
Weights & Measures:
Step 1: You will need
2 cloves garlic
1 green chilli
2 tsp curry paste or powder
8 3/4 oz lean lamb leg steak, diced
2 Tbsp vegetable or groundnut oil
1/4 tsp turmeric
1/4 tsp salt
15 fl oz water
2-3 cm root ginger
1 Chopping board for lamb
1 Chopping board for vegetables
1 A large knife, for the lamb
1 A small knife, for the vegetables
1 Mixing bowl
1 roll Kitchen foil
1 Fine grater
1 Large non-stick pan with a lid
1 Wooden spoon
Step 2: Marinate
Chop 250g of lean lamb into bite size pieces. Trim off any fatty bits as you go, and throw them away.
Add the lamb to a mixing bowl with 2 teaspoons of curry paste or powder. Use your hands to mix the two. Make sure the lamb is thoroughly coated. Wash your hands, cover the bowl with foil, and put it in a refrigerator. Leave it to marinate for a minimum of 2 hours, but ideally overnight.
Step 3: Prepare ingredients
Cut a medium sized onion in half, remove the peel, and finely chop.
Crush two cloves of garlic with the flat of a knife blade to help you remove the skin, and chop.
Cut a green chilli in half. Unless you want a hotter curry, use the knife to take out the seeds. Then, finely chop the chilli. Chilli juices can burn your skin so when you've finished, wash your hands.
Peel 2 to 3 centimetres, or 1 inch, of fresh root ginger. Then, grate it until you have about a teaspoonful.
Step 4: Brown the lamb
Remove the lamb from the refrigerator. Heat a non-stick pan over a medium heat. This should take about a minute. Add 1 tablespoon of vegetable oil, followed by the marinated lamb. Fry for 6-8 minutes, until the outside of the lamb is brown. Then, remove it from the pan, and set it aside for later.
Step 5: Fry
Heat one further tablespoon of oil in the pan, over a medium heat. Now add in the chopped onion, garlic and chilli, and stir for another 8 minutes.
Step 6: Add spice
Stir in 1/4 teaspoon of turmeric, and 1/4 teaspoon of salt.
Step 7: Add lamb
Return the browned lamb to the pan, and stir.
Step 8: Add water
Straight after the lamb, add 450ml of water, and stir again.
Step 9: Simmer
Cover the pan, and reduce the heat of the hob until the dish is bubbling gently. Keep the pan simmering for 15-20 minutes, or until the lamb is tender. Stir occasionally. Check that the lamb is cooked. It should be soft, break easily, and you shouldn't be able to see any pink. If it needs to cook a little longer, add another 100 to 150ml of water, and cook for a further 10 to 15 minutes.
Step 10: Add ginger
Stir in the grated ginger.
Step 11: Serve
Lamb Madras should be served with basmati rice or fresh naan bread.