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Topic: Lamb/Beef/Chicken Madras (Read 1966 times)
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Spice Master Chef
November 03, 2011, 01:34 PM »
About 500g of uncooked meat cubed into approximately 1 inch cubes.
This can be lamb, beef or chicken, the main difference will be in how long you cook it for. You can also use more up to about 650g or you can use less down to about 300g, the difference will be how much sauce you end up with. Personally I use about 300-500g depending on what I've got.
1/2 tsp salt
1 Tbsp of lemon juice
4 Tbsp of vegetable or sunflower oil
1 largish onion, peeled and finely chopped
55g (2 oz) creamed coconut block, grated
1/2 pint of Madras base sauce
Handful of freshly chopped Coriander leaves and stalks.
1/2 tsp garam masala
Rub the salt and lemon juice into the meat and put to one side.
Heat the oil in a saucepan, casserole dish or whatever you use over a low to medium heat. When hot add the chopped onion and fry regularly for about 8-10 minutes until a pale golden colour. **
Add the chicken, lamb or beef and stir fry over a medium heat for about 3-4 minutes or until the meat changes colour and is sealed. Stir in the Madras base sauce and grated coconut until it begins to bubble then reduce the heat, cover and simmer. Simmer on a very low heat for about 15-20 minutes for chicken or until its until tender, and anything from 2-3 hours for lamb and beef.
Stir in the garam masala and chopped coriander and cook for a further minute or so and remove from the heat and serve.
** At this stage I also sometimes add some finely chopped green pepper and/or green finger chilli's with the onion and/or extra chilli powder when the onions are done if I want a hotter dish. Just cook out the chilli powder for a few minutes before adding the meat.
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