Lamb Madras is a British recipe. If you ask for a Madras curry in India they may not know what you’re talking about, it was invented by restaurants in Britain. The origin of Madras curry is said to originate from the south of India. When the English merchants arrived there in 1640 (now Chennai). This is my Quick Lamb Madras recipe for those that make or purchase my Madras spice blend.
This is a mild spice blend but if you’d like a little more heat, just add some fresh chilli or cayenne pepper.
Bec’s Quick Lamb Madras
This is a recipe to use with Bec’s Madras spice blend which can be purchased or learnt at her Fragrant Spice class.
- 400 g diced lamb
- 10 g of Madras powder
- 2 medium onions, sliced
- 2 cloves garlic, chopped,
- 1-2 tablespoon tomato paste
- 6 fresh curry leaves
- 60 g ghee or oil
- 200 g water or stock
- 400 ml of a *creamy liquid.
- Salt and pepper to taste
- There are many ways you can use these powders. One way is to make a paste from the powder by adding ½ an onion (from the two onions in the ingredient list), garlic and tomato paste to a food processor. Blitz to form a paste.
- Add a knob of the ghee to a non-stick pan, add the paste and cook for about 2 – 3 mins remove and set aside.
- Add the remainder of the ghee to the pan and throw in the curry leaves once they start to splutter add the meat in batches, brown and set aside with the paste. (When removing the meat, do it with a slotted spoon to leave as much ghee in the pan as possible)
- In the same pan, brown the onions on a medium to medium-high heat till caramelised. This will take between 10 and 15 mins.
- Add everything back into the large pot and on a low simmer cook for around 45 mins or until the meat is softened and the sauce reduced. (Add water if needed along the way)
- Method 2
- Add the 10 g of Madras powder to the meat folding through to coat then set aside.
- In a pot ½ the ghee and set to a medium high heat add the curry leaves and wait for them to sputter then add the sliced onions to the pan, stirring occasionally so as not to burn but caramelise.
- Once the onions are nice and golden add the tomato paste, garlic and cook for a further 2 –3 mins then set aside
- Add the remainder of the ghee bring to a high heat and brown the meat in batches setting a side as you go with the onion mix.
- Add everything back to the pot along with the remainder of the ingredients and simmer till the meat is soft and tender.
- Serve with a sprinkle of chopped coriander or parsley.
200 ml yogurt with 200 ml coconut cream and 1 tsp of corn flour for a thickener
200 ml yogurt with 200 ml water and 2 heaped tbsp coconut powder
if you want to go dairy free why not grind down cashews with a little water, as long as you have 400 ml of liquid you'll be fine. You'll only need about 15 cashews.