My New British Indian Restaurant (BIR) Style Lamb Madras
This lamb madras has a smoky flavour that the restaurants will want to copy!
I’ve been experimenting a lot lately with the smoked spices that are being produced for me by Besmoke Foods. Personally, I think they take homemade curries to another level. They are that good!
This lamb madras recipe asks for The Curry Guy spice blends (Available from mid September) but I have also included instructions to make your own spice blends if you prefer. Over the next few weeks I will be posting loads of new recipes that have been tried and tested with the new smoked spice range.
Please feel free to experiment with these recipes to make them your own. It would be great to hear what you think.
As with most of my restaurant style curry recipes, my lamb madras calls for pre-cooked lamb. This is not necessary. If you decide to use raw lamb, brown it and then let it cook in the curry sauce with a little water for about an hour.
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| My New British Indian Restaurant (BIR) Style Lamb Madras |
- 1kg pre cooked lamb – my recipe is here
- 3 tablespoons ghee or olive oil
- 2 tablespoons ginger and garlic paste
- 3 to 6 green chilli peppers – finely chopped
- 750ml curry sauce
- 1 tablespoon homemade curry powder or The Curry Guy smoked curry powder
- 1 tablespoon homemade garam masala or The Curry Guy smoked garam masala
- 1 teaspoon turmeric
- 1 tablespoon red chilli powder
- 3 tablespoon smooth mango chutney
- 1 small bunch chopped coriander
- Salt and pepper to taste – or – The Curry Guy spicy salt
- Heat the ghee or olive oil over medium high heat.
- Add the ginger and garlic paste and then the chopped green chillies.
- Pour in the garam masala and curry powder.
- Stir to combine and then pour in the pre-cooked meat followed by the curry sauce.
- Add the turmeric, red chilli powder and the mango chutney.
- To serve
- Stir in the chopped coriander and sprinkle with The Curry Guy spiced salt! Yum.
DisclaimerI would like to thank Farmer’s Choice for supplying the free range lamb that I used in this recipe.
