Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: 976bar on November 30, 2009, 01:50 PM
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I was really inspired by CA's Chicken Madras which he kindly posted over the weekend along with his Chicken Tikka Masala and various other posts, that I thought today I would have a go at a Lamb Madras. I've pretty much used CA's instructions and ingredients along the way with just a few minor changes.
For the Tandoori Masala I used Orange food colouring instead of Red and Yellow (available in powder form from TRS), which gave the madras an orangy colour which is more the colour we get in this region.
I have to say that this has turned out really well, and I am looking forward to it tonight. I do like my Madras to be quite hot, so I have used 2 teaspoons of Kashmiri Mirch and 1 teaspoon of Chilli flakes.
Let me know what you think, and thank you Coryander for the inspiration :)
Lamb Madras hot, spicy sauce
Ingredients: (Serves 1-2)
- 4 lamb leg steaks cut into chunks
- 75 ml oil. I used 50ml reclaimed oil and 25ml Rapeseed Oil
- 1 tsp fresh garlic (pureed)
- 0.5 tsp fresh ginger (pureed)
- 1 tbsp tomato paste (diluted to a puree with 3 tbsp water)
- 300ml curry base. I used the Saffron base as that is all I had but no complaints
- 1 tsp curry masala (CA's)
- 1 tsp curry powder (I use Rajah Hot Madras)
- 2 tsp chili powder (I use Kashmiri Mirch)
- 0.25 tsp tandoori masala (CA's)
- 0.5 tsp salt (or to taste)
- 2 tsp lemon juice (or to taste)
- fresh chopped coriander (to taste)
- 1 tsp Chilli Flakes
Method:
I pre-cooked the lamb as follows. Heat a little oil in a pan, I added 1 tsp tandoori masala (CA's) and gently fried for around 30 seconds, I then added the lamb turned up the heat and sealed the lamb in the spices. I then covered with Hot water, brought it to the boil then simmered for 10 minutes on a low heat. Meanwhile I pre- warmed my oven to 190 degrees C then finished off the lamb in there for 5 minutes.
- Heat curry base to a gentle simmer
- Heat oil in suitable pan
- Add garlic and ginger and fry, for a minute or so, with continuous stirring (do not burn!)
- Remove from heat and add chilli powder, curry masala, curry powder, and tandoori masala and stir well.
- Immediately add tomato puree, stirring continuously
- Fry for 30 seconds or so, on high heat, with continuous stirring (do not burn!)
- Add a ladle of curry base and stir
- Continue to add the curry base, a ladle at a time, stirring occasionally as the water evaporates and the sauce thickens
- Add salt, chilli flakes and lemon juice to taste and stir
- Continue to simmer, on medium heat, stirring occasionally, until the oil begins to separate (5 to 10 minutes)
- Add fresh coriander to taste
- Serve
(http://www.curry-recipes.co.uk/imagehost/pics/bd38b98eab1729477e4e08451f9fc888.JPG) (http://www.curry-recipes.co.uk/imagehost/#bd38b98eab1729477e4e08451f9fc888.JPG)
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976bar,
i've just had a quick shuffty at CA's vindaloo recipe and can see this madras will be top notch - just like your pic.
ps u'll be no good working in a BIR though - too much coriander
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Looks good, right all round to 967's for tonight's curry...
Cheers
CoR
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976bar,
i've just had a quick shuffty at CA's vindaloo recipe and can see this madras will be top notch - just like your pic.
ps u'll be no good working in a BIR though - too much coriander
Thank Heavans for that!! I like to be on the other side of the counter!! lol :)
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Looks good, right all round to 967's for tonight's curry...
Cheers
CoR
Too late!! It's all gone! :)
It was lovely, however I have one confession, I over cooked the lamb :( In future I am going to revert back to my original workings and not pre-cook the lamb, I'll cube it then just add it to the curry as it's cooking and keep a keener eye on it, as it normally comes out far more tender :)
Oh well back to the drawing board :)
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Looks good, right all round to 967's for tonight's curry...
Cheers
CoR
Too late!! It's all gone! :)
It was lovely, however I have one confession, I over cooked the lamb :( In future I am going to revert back to my original workings and not pre-cook the lamb, I'll cube it then just add it to the curry as it's cooking and keep a keener eye on it, as it normally comes out far more tender :)
Oh well back to the drawing board :)
976bar , could you marinate the Lamb in some Mint do you reckon ?
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Looks good Emin-j 8)
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ps u'll be no good working in a BIR though - too much coriander
I hope you're kidding, Jerry. That amount of coriander is fine for a final garnish... but I sure hope there's lots more chopped coriander in the Madras!
Great looking curry. I haven't made a lamb dish in ages. Gives me inspiration to get cracking. Unfortunately no one else in my household likes lamb. Oh well, sounds like another Curry for One at my house.
976bar - I'm surprised you overcooked the lamb, and I'm not sure that adding it raw will get the best flavour and texture. I've always found that lamb needs a real long slow pre-cook to be fork-tender. Probably one of the reasons I haven't made it as often as I'd like...
- Josh
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976bar - I'm surprised you overcooked the lamb, and I'm not sure that adding it raw will get the best flavour and texture. I've always found that lamb needs a real long slow pre-cook to be fork-tender. Probably one of the reasons I haven't made it as often as I'd like...
I agree, Josh, I also pre-cook lamb (and beef) in a slow cooker, for 2 to 3 hours, and I would also be hesitant to cook it with the curry (cos it will undoubtedly end up too tough).
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josh,
weren't kidding at all - in a BIR u get 1 piece of coriander maybe 2 pieces on top (usually stuck to the lid). what the pic showed to me was how good 976bar is in the kitchen doing food in general - the garnish looks good to me too. i would put even more in but as u say it's hidden in the sauce - i think this is exactly what BIR's do - a sort of inverse to what the pic shows (re recent post http://www.curry-recipes.co.uk/curry/index.php?topic=3997.new;topicseen#new (http://www.curry-recipes.co.uk/curry/index.php?topic=3997.new;topicseen#new)).
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976bar - I'm surprised you overcooked the lamb, and I'm not sure that adding it raw will get the best flavour and texture. I've always found that lamb needs a real long slow pre-cook to be fork-tender. Probably one of the reasons I haven't made it as often as I'd like...
I agree, Josh, I also pre-cook lamb (and beef) in a slow cooker, for 2 to 3 hours, and I would also be hesitant to cook it with the curry (cos it will undoubtedly end up too tough).
These were lamb leg steaks. Usually if making another dish, I would stick them under the grill for 8-10 minutes and serve them with a cheese and onion potato and veg and they turn out fine.
Maybe I should look for a different cut of Lamb that would suit curries better where I could slow cook it first. What do you use?
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These were lamb leg steaks
Goodness! Sounds nice but expensive?
What do you use?
Something cheap and not too fatty.
For lamb, a joint of shoulder, generally. Or leg. Mutton, if it's available and cheaper (takes longer to cook though).
For beef, also a joint of topside, generally. Or blade. Or stewing steak (again, this requires a long slow cook to make it tender).
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These were lamb leg steaks
Goodness! Sounds nice but expensive?
What do you use?
Something cheap and not too fatty.
For lamb, a joint of shoulder, generally. Or leg. Mutton, if it's available and cheaper (takes longer to cook though).
For beef, also a joint of topside, generally. Or blade. Or stewing steak (again, this requires a long slow cook to make it tender).
Thanks Cory,
I'll look out for these :)
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Hi 976bar,
Same thing happened to me. A few months ago I pre-cooked a couple of lamb leg steaks simmering very gently for about 1 hour. That was ok.
I did the same thing a few weeks ago and it was tough as old boots after spending over 6 quid on lamb.
I think it may take longer to cook. When I made the KD Beef Badami I left it in a casserole dish in a low oven (about 70 or 80 degrees) for about 3 hours. The beef was very tender after this time.
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I make a marinade of Garlic/Yogurt (30 cloves). Some spice mix (Whatever) and make sure that the meat is in large chunks.
Marinate it for at least 24 hours.
Fry it off in a pan with little oil to seal the edges, let the spice get happy and set aside for use. Remember when cutting it that its the same as any meat. Cut ACROSS the grain.
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Hi 967bar
For lamb try shoulder (sometimes called neck) fillet. It looks quite fatty but this helps it cook. Cut into big pieces and marinate in plain yogurt, tandoori spices, lemon juice and mint for a couple of hours, then either simmer just covered in boiling water and the marinade for 10/15 minutes or place on skewers and grill or bung in very hot oven till done, again 10/15 mins, it cooks like chicken breast so don't over do it. HTH.
Regards
CoR
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I make a marinade of Garlic/Yogurt (30 cloves). Some spice mix (Whatever) and make sure that the meat is in large chunks.
Marinate it for at least 24 hours.
Fry it off in a pan with little oil to seal the edges, let the spice get happy and set aside for use. Remember when cutting it that its the same as any meat. Cut ACROSS the grain.
Many thanks to everyone for their help with this :)
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Hi 967bar
For lamb try shoulder (sometimes called neck) fillet. It looks quite fatty but this helps it cook. Cut into big pieces and marinate in plain yogurt, tandoori spices, lemon juice and mint for a couple of hours, then either simmer just covered in boiling water and the marinade for 10/15 minutes or place on skewers and grill or bung in very hot oven till done, again 10/15 mins, it cooks like chicken breast so don't over do it. HTH.
Regards
CoR
I use the shoulder fillet, very nice tikka it makes too. Like CoR says just cook it like its chicken
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Hi 967bar
For lamb try shoulder (sometimes called neck) fillet. It looks quite fatty but this helps it cook. Cut into big pieces and marinate in plain yogurt, tandoori spices, lemon juice and mint for a couple of hours, then either simmer just covered in boiling water and the marinade for 10/15 minutes or place on skewers and grill or bung in very hot oven till done, again 10/15 mins, it cooks like chicken breast so don't over do it. HTH.
Regards
CoR
I use the shoulder fillet, very nice tikka it makes too. Like CoR says just cook it like its chicken
I made Lamb Tikka back in the summer with Lamb Fillet, but to be honest I find it a bit too fatty. I prefer a leaner type of meat hence why I bought the lamb leg steaks and trimmed them. It's hard to trim Lamb fillets.
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COR, I'm genuinely inspired that you have a way of cooking lamb from fresh in such a short time. Precooking for me has always been a fairly long process over at least two hours though well worth it. This will allow me to have lamb while the wife can have chicken without a fuss. Thanks PP
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I am also surprised that 10-15 mins is enough to cook lamb to a suitable tenderness (particularly for the cheaper cuts).
I'm particularly surprised that lamb can be "overcooked" in 8-10 mins!
I also would cook it much longer, and on a very low heat, to make it tender.
I think this is where lamb and beef differ from chicken.
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I am also surprised that 10-15 mins is enough to cook lamb to a suitable tenderness (particularly for the cheaper cuts).
Hi CA
Neck/shoulder fillet is not a cheap cut, quite the opposite in fact. For cuts like leg etc then yes looooonnng 'n sloooooooooowww is definitely the way to gooooooo!!
Cheers
CoR
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Neck/shoulder fillet is not a cheap cut
I said joint, not fillet :P