Recipes
Lamb Madras recipe
- Serves 2-4
- Intermediate
- Prep 15 mins + chilling 30 mins
- Cook 35 mins
-
238 Rating(s)
Ingredients
- 2 tbs red wine vinegar
- 1 tbs tomato puree
- 3 tbs Schwartz Madras Curry Spices
- 450 g (1 lb) lamb, diced
- 350 ml (12 fl oz) water
- 3 tbs olive oil
- 1 onion, finely chopped
A hot and spicy Lamb Madras marinated for an even fuller flavour.
Method
Step 1
Blend the vinegar, tomato purée and 1 tbs Madras Curry Spices. Add the lamb, cover and marinade in the refrigerator for 30 minutes or, for best results, overnight.
Step 2
Cook the lamb in a saucepan with 150ml of the water for 20-25 minutes, until most of the water has evaporated, stirring occasionally.
Step 3
Meanwhile, heat the oil and fry the onion gently, until browned. Add the remaining 2 tbs Curry Spices and cook for 1 minute, stirring frequently.
Step 4
Add this, along with the remaining water to the lamb, cover and simmer for 10 minutes. Season to taste.
Step 5
Serve with basmati rice flavoured with a few cardamom pods and a cinnamon stick during cooking.
Step 6
Cook's Notes
This recipe is great prepared in advance, simply leave to cool, cover and refrigerate for up to 24 hours. Re-heat in a pan on the hob, until piping hot throughout.