Authentic Lamb Madras (easy & delicious) - Steven Heap
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- Опубликовано: 7 янв 2021
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- INDIAN COOKBOOK: ‘A Culinary Passage Thru India’ by Steven Heap
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HERE’S THE RECIPE (LINKS ABOVE for all Spices used)!
Oil - 60ml
Diced Lamb - 800g
Onions - 4 large
Pasatta - 500ml
Ginger & Garlic Paste - 6 tbsp
Garam Masala - 1 tbsp
Coriander Powder - 2 tbsp
Cumin Powder - 1
Fennel - 1 tsp
Cassia - 1 inch
Kasuri Methi - 1.5 tbsp
Salt - to taste
Fresh Coriander - Bunch
Water - as require 
Хобби
Great curry, I will have to try this next week.
This is great Steven. I will be cooking this 👍
Gave this a try, was excellent!
Gorgeous yet again Steven! Will try this this weekend!
Great, thanks Omar
Looks lovely Steven
Did this dish omg it was delisous deffo do it again the lamb was so tender
Thanks Steven for that
Cooked this a while ago and forgot to review it!
Absolutely my favourite curry of all time. Such a depth of flavour and so rewarding to cook it yourself. Keep up the good work mate!
Thanks Chris
Happy New Year
Another belter Steve! Re: non stick pans. I personally think that it's a case of making it all look clean and new on T.V. , even easier perhaps. I love cooking on aluminium or steel pans/woks/karahis now. I found it was a case of not being afraid of the heat, and doing what the Chinese do, and momentarily taking the pan off the heat if you need to. My non stick fry pan is now just used for a fry up, scrambled eggs!
@@StevenHeapRecipes Do you remember the "Two Fat Ladies?" They didn't care about old stained pans. Even wearing rings whilst making dough etc.
What a pair! I have two of their books. Worth watching for just them, and not just the cooking.
Looks amazing. Lamb Madras is one of my favourites so will give this a go! Don’t often do lamb at home but I should do more often. Thank you for the recipe
Looks awesome Steve.
Where do you get your pans by the way and what size are they?
Thanks, think I'm using a 12". You can buy them in larger kitchen stores
Hi Steve could I use your masala supreme for spices or do you suggest anything else, till my grinder arrives. Looks good by the way,
Thanks Gasman, yes definitely, that would taste great 👍 😋
💜💜💜👍👍👍👍 Madras is my favorite💜💜👍👍👍👍
Hey Steve! How many green chillies? They are very seasonal here in NZ, so I will have to use pickled. Cheers.
Hi Russ, chilli to taste. I'd save your pickled chillies for salads and use chilli powder instead
Kasuri methi not required coz it’s used in northern part of India, people in madras now chennai , we even don’t know the meaning of it , we use coriander leaves not Kasuri methi !
If I want to use Kasuri Methi I will do. I'll adapt any recipe I see fit any time I like with no apology. This is an anglicanised version anyway. Although its called a Madras, it's about as Tamil as Mother Teresa.
Ok 👌
I have an induction cooker therefore have to use non stick pan.Do I suffer for that
Not very very much but a teeny weeny bit.
Rather than adding water at the end would you use BIR curry gravy?
Yes, sounds fine
Have you ever visited any part of South Asia?
Sri Lanka and India numerous times.
You said you have 800g lean beef, I thought this was a lamb madras, not beef madras & there are no ingredients in the description.
Slip of the tongue lol. It is lamb, and the ingredients have now been posted.
Steve u forgot to put the ingredients in the description
Sorry, there are up now :)
Your turmeric looks more red than yellow
Must be the lighting
So your giving Indians tips on how to make curry 🤦🏼♂️
But I agree .. Pakistani curries are much better !
You just told the Indians how to cook and then said the Pakistani is know better nice job talk about put your foot in it.
Examples please?