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Before you jump to Lamb Madras recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.

Remember when the only men and women who cared about the natural environment were tree huggers along with hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared burden we have for turning things around. Unless everyone begins to start living more eco-friendly we won’t be able to fix the problems of the environment. Each and every family should start making changes that are environmentally friendly and they should do this soon. The kitchen is a good starting point saving energy by going more green.

Changing light bulbs is definitely as good an area to begin with as any. This will go beyond the kitchen, nonetheless that is okay. The typical light bulbs are the incandescent variety, which must be replaced with compact fluorescent lightbulbs, which save energy. They cost a small amount more at first, but they last ten times longer, and use much less electricity. One of the extras is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will end up at a landfill site. It goes further than simply swapping the lights, though; turning off lights that aren’t needed is actually another good thing to do. The family spends major time in the kitchen area, and how often does the kitchen light go on in the morning and is left on all day long. And it’s not limited to the kitchen, it goes on in other parts of the house as well. Try keeping the lights off until you absolutely need them, and see exactly how much electricity you can save.

The kitchen alone offers you many small ways by which energy and money can be saved. Green living just isn’t that difficult. Mostly, all it takes is a little common sense.

We hope you got insight from reading it, now let’s go back to lamb madras recipe. To make lamb madras you only need 29 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Lamb Madras:

1. Provide Marinade
2. Get 500 g lamb (I used lamb leg steaks but any lamb will be nice)
3. Take 1 cup Greek yoghurt
4. You need 1 teaspoon turmeric
5. Use 1 teaspoon ground cumin
6. Get 1 teaspoon paprika
7. Get 1 teaspoon garam Masala
8. Get 1 teaspoon chilli powder
9. Take 1 teaspoon ground coriander
10. You need Curry
11. You need 1 large onion
12. Provide 3 cloves garlic
13. Provide Large thumb size piece of ginger
14. Provide 2 Birdseye chillis
15. Take 1 tin chopped tomatoes
16. Use 1/3 water using tin of tomatoes
17. Take Squeeze tomato purée
18. Take Squeeze honey
19. Provide 1 lamb stock cube (any will do if you haven’t got lamb)
20. Use Black pepper
21. Prepare Drizzle of olive oil
22. You need 1/2 cup coconut milk (optional and can be replaced with yoghurt if you haven’t got any)
23. Take Half a bag of spinach leaves (optional)
24. Prepare Fresh coriander stalks and leaves
25. Provide Spices:
26. You need 1 tablespoon ground coriander
27. Provide 1 tablespoon ground cumin
28. Use 1 tablespoon garam Masala
29. Prepare 1 teaspoon tamarind (optional- don’t worry if you don’t have it)

Steps 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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