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Lamb Madras

£3.25
Cook
Cook 90 mins
Country
India
Dietary
GF
Includes
Veg Option
Prep
Prep 15 mins
Region
Chennai
Serves
Serves 4 (or 2 twice)
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Product Details

Said to have roots dating back to the 1600s in its namesake city of Madras (now Chennai), found in the heart of Southern India, Lamb Madras is inarguably one of the most iconic Indian dishes; a firm-favourite amongst lovers of curries that pack a punch in the heat department. Juicy, tender lamb is brought to life with a thick, richly-spiced sauce, warmed through with an impressive hit of Kashmiri Chilli; best served with fluffy rice and a freshly-baked naan.

Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 26 Tyga Masala No. 2 Tyga Masala No. 5 (use 5 x cloves) Kashmiri Chilli

You will need to buy: Salt 3tbs vegetable/rapeseed/olive oil 2 onions finely diced (250g) 2 medium tomatoes 750g diced leg of lamb 200ml coconut milk 1 handful of coriander (optional) 300g rice

Prep:

  1. Set the oven to 180C.
  2. Dice the lamb. 3 .Finely dice the onions.
  3. Chop the tomatoes into small chunks.
  4. Grind the cloves if preferred or leave them whole.
  5. Chop the coriander leaves and dice the stalks keeping the leaves separate from the stalks.

Cook:

  1. In a casserole dish over a high heat add 3tbs oil and add the onions, ginger and garlic paste, tomatoes, 5 x cloves, coriander stalks and a good pinch of salt and fry for 3-4 minutes, stirring continuously.
  2. Add the lamb and brown. Then add 200ml water bring to the boil and cook for 3-4 minutes, stirring occasionally.
  3. Add Tyga Masala 26, Tyga Masala No 2 and Kashmiri Chilli (1tsp mild, 2 tsp medium, 3 tsp hot). Cover and place in the oven and cook for 1.5 - 2 hours or until the lamb is tender. If the lamb needs more liquid, add a little water throughout cooking. Keep checking.
  4. When the lamb is cooked add the coconut milk and reduce over a high heat for around 5-7 minutes until the sauce has a thick consistency.

Vegetarian: Aloo Gobi Saag Madras

Prep

  1. Set the oven to 180C.
  2. Peel and cube the potatoes (bitesize).
  3. Finely dice the onions.
  4. Chop the tomatoes into small chunks.
  5. Grind the cloves if preferred or leave them whole.
  6. Break the cauliflower into florets.
  7. Chop the coriander leaves and dice the stalks, keeping the leaves separate from the stalks.

Cook

  1. As recipe.
  2. As recipe. 3.Add 300ml water and bring to the boil, then add the potatoes and cauliflower.
  3. Cover and place in the oven and cook for 30 minutes or until the vegetables are cooked.
  4. When cooked, take out of the oven add the coconut milk (if the sauce is too runny reduce over a high heat for around 5-7 minutes until the sauce has a thick consistency).
  5. Stir in the spinach and cook for 2/3 minutes.

Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbi acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Cassia Bark. Tyga ). Tyga Masala No. 26: (Poppy seeds, fennel seed, ground mace, ground black pepper, ground paprika). Tyga Masala No. 5: (Whole cloves, whole cardamom). Kashmiri Chilli.

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