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How To Make Lamb Madras

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How To Make Lamb Madras
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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. Enlarge 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.
Serves:
2
Preparation Time:
2 minutes
Cooking Time:
40 minutes
Total Time:
42 minutes

Step 1: You will need

  • 1 onion
  • 2 cloves garlic
  • 1 green chilli
  • 2 tsp curry paste or powder
  • 250 g lean lamb leg steak, diced
  • 2 tbsp vegetable or groundnut oil
  • ¼ tsp turmeric
  • ¼ tsp salt
  • 450 ml water
  • 2-3 cm root ginger
  • 1 Tablespoon
  • Teaspoon
  • 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
  • some Plates
  • 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.
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Tips & Comments
  1. Jessica13

    I'm afraid I have to agree with the negative comments. I can cook a Madras better than her and I'm English! She's very slap dash I find and her methods not really that authentic. I get the feeling she couldn't care less

  2. egarza

    Why all the hate? I did this and it was amazingly good. I used more water and more time until the lamb was cooked, but other than that it tasted really good.

  3. omanpete

    MAKING THE SPICES INTO A PAST IS A GOOD IDEA. YOU CAN USE A LITTLE WTER OR OIL AND MIX TO THE CONSISTENCY OF SINGLE CREAM. LEAVE TO STAND FOR ABOUT AN HOUR AND THIS WILL HELP THE FLAVOURS TO DEVELOP. IT WILL ALSO HELP TO STOP THE SPICES BURNING. IF YOU MUST USE READY MIXED SPICES USE A READY MADE SPICE PASTE. ALSO I LIKE TO STIR ABOUT 2 TBL SP LEMON JUICE IN AT THE END OF COOKING.

  4. omanpete

    WHILST AGREEING WITH THE OTHERS THAT USING SEPERATE SPICES IS BY FAR THE BEST, I WOULD SAY THAT NOT EVERYONE HAS THE TIME TO USE THEM. THE THINGS I FOUND WRONG WITH THIS VIDEO ARE THAT THE SPICES SHOULD BE FRIED AND NOT ADDED TO THE "WET" MEAT. ADDING THE GINGER AT THE END ALSO SEEMS WRONG. I ALWAYS ADD THE GINGER WITH THE GARLIC AND FRY IT OFF A LITTLE. ADDING IT AT THE END WOULD MAKE IT TASTE RAW!!! ALL IN ALL NOT A VERY PROFESIONAL VIDEO AND IT IS NO WONDER THAT IT TASTES BALND WITH ONLY ONE CHILLI. TRY USING 4 AND SPLITING THEM LENGTHWISE INSTEAD OF CHOPPING.

  5. chrisbryant

    I've been using this website for months now and this is the first time I've felt the need to complain. I'm not sure if it was the amount of water, but there was hardly any flavour to this dish and the lamb was tough. I agree with others, curry power is surely reserved for those not wishing to use individual ingredients, and it certinaly showed with this efforf. Anyone know how to cook Lamb Madras properly? I'm keen to know.

  6. Princecharles

    I agree with Bob I'm surprised that she would use curry powder. Any massallas should be homemade.

  7. Anonymous

    Bob21, you don't know what you are talking about. Paste can be made with the authentic powder ingredients...just add water..well known fact! and most curries have fresh and powder ingredients or you roast whole and then grind

  8. Bob21

    Curry Paste? What is that all about? Whatever happened to authentic ingredients?

  9. Anonymous

    this looks disgusting, not like other madras

  10. Anonymous

    the point of making a curry form scratch is NOT to use curry paste or poweder, ROBBED