Madras, with a few other curries, became popular at the beginning of the 18th century when the merchants started importing spice mix from India to help retired East India Company officers of London to satisfy their cravings for Indian curries. The first bottles of the curry powder ‘Edmund’s Empress’ were manufactured by Barnsbury, London.
Since then, Lamb Madras has found a permanent place in the hearts of curry lovers. The authentic Madras curry has much more to offer than a burning tongue! This classic curry has uniquely fruity, fiery, and rustic flavours from the southern part of India.
In my opinion, it is vital to make your own Madras spice concoction for the original flavours with the precise amount of spices to get the best out of Madras and follow the specific cooking technique I have tried to demonstrate in this video.
Hope you all like it. I would love to see you giving my Lamb Madras a go and hear how it was compared to the other versions of the recipe. Look forward to hearing from you!!!
Madras Spice Mix
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp mustard seed
1 tsp fenugreek seeds
1 tsp black peppercorns
2 tsp fennel seeds
3-4 inches or cinnamon sticks
5-6 cloves
2 tsp turmeric powder
1 tsp red chilli powder (medium hot)
Recipe
Serves 3-4
Lamb Marinade
1 kg lamb curry cuts
2 tbsp madras spice mix
1 tbsp juice of a lemon
1 tsp salt
Madras Curry Base
3-4 tbsp vegetable/coconut oil/ghee
1 tsp mustard seeds
10 curry leaves
3 onions finely chopped
1 ½ tbsp ginger and garlic paste
4 tomatoes finely chopped
2 tsp madras spice mix
2 tsp red chilli powder
1 tsp turmeric powder
2 tbsp tamarind pulp (avoid concentrated paste)
2 green chillies finely chopped
Salt to taste
Hot water as/if required
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