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Free delivery with 10 or more items

Where nature enhances taste

Where nature
enhances taste

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0

Where nature
enhances taste

0
Our perfect madras blend, essential for those who want to enjoy a delicious homemade madras curry without the need for a long list of spices

Greenfields blend lamb madras

A rich and spicy curry with deep flavours that hail from Southern India. Ideal for a cozy dinner or a special occasion, this dish pairs wonderfully with basmati rice or naan bread. This recipe serves four people and will be ready in just over an hour.

Preparation Time: 15 minutes
Cooking Time: 1 hour

Serves: 4

  • 600g diced lamb shoulder or leg
  • 2 tablespoons of vegetable oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 3 tablespoons of Greenfields Madras curry powder
  • 400g tin of chopped tomatoes
  • 200ml lamb or beef stock
  • 200ml coconut milk
  • 1 tablespoon tomato purée
  • 1 teaspoon sugar (optional, to balance the acidity)
  • Salt and pepper to taste
  • Fresh coriander, chopped, for garnish
  • Prepare the lamb: Pat the lamb pieces dry with kitchen paper and season them with salt and pepper.
  • Cook the onions: Heat the vegetable oil in a large, heavy-based pan over medium heat. Add the chopped onions and cook for 8-10 minutes until they are soft and golden brown.
  • Add the garlic and ginger: Stir in the minced garlic and grated ginger, and cook for 2 minutes until fragrant.
  • Add the spice blend: Sprinkle the Madras curry powder into the pan, stirring constantly for about 1 minute to release the flavors.
  • Brown the lamb: Add the diced lamb to the pan, stirring well to coat the meat in the spice mixture. Cook for 5-7 minutes until the lamb is browned on all sides.
  • Add the tomatoes and stock: Pour in the chopped tomatoes, lamb or beef stock, and tomato purée. Stir well to combine, scraping any browned bits from the bottom of the pan.
  • Simmer: Bring the mixture to a simmer, reduce the heat to low, and cover the pan. Let it cook gently for 45 minutes, stirring occasionally, until the lamb is tender.
  • Finish with coconut milk: Stir in the coconut milk and let the curry simmer uncovered for another 10 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt, pepper, and a bit of sugar if needed.
  • Serve: Garnish with freshly chopped coriander and serve hot with basmati rice or naan bread.
Information not currently available
  • Calories: 520 kcal
  • Protein: 34g
  • Fat: 35g
    • Saturated Fat: 20g
  • Carbohydrates: 14g
    • Sugar: 6g
  • Fiber: 3g
  • Sodium: 600mg

In this recipe:

Indian

This is for all adventurous, creative cooks!

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