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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.
  • Calories: 520 kcal
  • Protein: 34g
  • Fat: 35g
    • Saturated Fat: 20g
  • Carbohydrates: 14g
    • Sugar: 6g
  • Fiber: 3g
  • Sodium: 600mg

IN THIS RECIPE

Madras Curry Powder 75g

Madras Curry Powder 75g

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Greenfields Herbs & Spices

Since 1982

Over 40 years since we first opened for business, our philosophy from the beginning has been to provide quality products with generous quantity at competitive prices, this is a principle we proudly stand by to this day.

Today our products are stocked by leading supermarket chains, cash and carry’s, wholesalers, distributors and independents throughout the UK and Ireland.

With many new products being introduced every year we continue our commitment to research innovative products from the continents while maintaining our core quality.

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Call us on: 0208 997 8555

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