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Before you jump to Lamb Madras recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Inside the Kitchen.

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We hope you got benefit from reading it, now let’s go back to lamb madras recipe. You can cook lamb madras using 29 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Lamb Madras:

1. Get Marinade
2. Provide lamb (I used lamb leg steaks but any lamb will be nice)
3. Prepare Greek yoghurt
4. Get turmeric
5. Take ground cumin
6. Take paprika
7. You need garam Masala
8. Use chilli powder
9. Prepare ground coriander
10. Prepare Curry
11. Get large onion
12. Provide garlic
13. Prepare Large thumb size piece of ginger
14. Get Birdseye chillis
15. Get chopped tomatoes
16. Provide water using tin of tomatoes
17. Provide tomato purée
18. Take honey
19. Use lamb stock cube (any will do if you haven’t got lamb)
20. Take Black pepper
21. Prepare Drizzle of olive oil
22. You need coconut milk (optional and can be replaced with yoghurt if you haven’t got any)
23. Provide a bag of spinach leaves (optional)
24. Use Fresh coriander stalks and leaves
25. Get Spices:
26. Prepare ground coriander
27. Provide ground cumin
28. Prepare garam Masala
29. Prepare tamarind (optional- don’t worry if you don’t have it)

Instructions to make Lamb Madras:

1. Start by marinading lamb for a few hours using the marinade ingredients. I leave it in a tupperware in the fridge for at least 3 hours.
2. To make the curry sauce cook your diced onions in some olive oil till softened. Then add garlic, ginger and chilli. Then add your spices and cook for a couple of mins. Then add everything else. Simmer for 30 mins or so then pulse the sauce with a hand blender (don’t over blitz so it’s too smooth as it’s nice to have some texture). I also blitz in the same pot I am cooking the sauce in- just be careful not to scratch your pan.
3. Meanwhile, get a hot non stick pan and brown your lamb in hot oil for a few minutes only. Don’t cook the lamb just brown it.
4. Transfer your lamb to the sauce and leave it to cook on the lowest heat for a couple of hours with the lid on. Stir in between a few times and take lid off to thicken. Towards the end of cooking (when the rice is on), add the fresh coriander (stalks and leaves) and spinach leaves. Serve and enjoy 💕

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