The Curry Guy smoked spice blends are being produced by Besmoke Foods!
Curry Guy smoked spices will be available here from mid-September
|The Curry Guy’s Smokin Good Lamb Madras||
Recipe Type: Main
Prep time: 20 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 30 mins
Lamb madras is one of my all time favourite British Indian Restaurant (BIR) curries. It used to be vindaloo but these days I’m happy with the less spicy madras. This recipe is made even better with The Curry Guy smoked spice blends. Use the freshest ingredients you can find and my smoky spices and you’ll be making lamb madras that is far superior than you’ll find in most curry house! When cooking with lamb, please don’t rush things! Lamb needs to be cooked slowly until tender. Serve the curry too early and you’ll be losing out on half the flavour and your lamb will be too tough to enjoy. Patience!
- 900g (2lbs) lamb leg meat cut into 1″ cubes
- 3 tablespoon olive oil or ghee
- 3 onions – finely chopped
- 3 tomatoes – finely chopped
- 1 tablespoon garlic puree
- 1 tabelspoon ginger puree
- 2 (or more) fresh green chillies – finely chopped
- 5 black cardamom pods or 10 green pods
- 1 2″ cinnamon stick
- 2 tablespoon CURRY GUY smoked garam masala
- 1 tablespoon CURRY GUY smoked tandoori masala
- 1 tablespoon CURRY GUY smoked cumin powder
- 1/2 teaspoon turmeric
- 1 tablespoon (or more) red chilli powder
- Juice of one lemon
- 2 tablespoon smooth mango chutney
- 300ml water
- Juice of two lemons
- CURRY GUY smoked spicy salt and black pepper to taste
- Heat the olive oil/ghee in a large wok or saucepan.
- Fry the onion with the cardamom pods and cinnamon over medium heat until the onion is soft and lightly browned (about 10 minutes)
- Now add the garlic, ginger and fresh green chillies.
- Tip in the garam masala, turmeric and tandoori masala and let sizzle for about a minute.
- Pour in the meat chunks and coat well in the spices and then continue to brown for about two minutes.
- Add the tomatoes and add just enough water to cover and make a thin gravy.
- Cover and leave to simmer for at least 45 minutes for leg of lamb or up to two hours if using shoulder.
- When the lamb is nice and tender, add the mango chutney and the lemon juice.
- Season with the smoked Curry Guy spicy salt and black pepper and serve.