Lamb madras is a classic Indian curry dish known for its fiery heat and rich, complex flavours. Made with tender lamb cooked in a fragrant blend of spices and chili peppers, this dish packs a punch that will satisfy even the most adventurous of taste buds. The vibrant red colour of the sauce comes from the use of Kashmiri chili powder, while the tangy notes come from the addition of tamarind or tomato puree. The lamb itself is cooked until it is melt-in-your-mouth tender, making for a dish that is both intensely spicy and deeply comforting. Served with rice or naan bread, lamb madras is a must-try for lovers of bold, flavourful cuisine.
Recipe for lamb madras
Kohinoor Madras Cooking Sauce
Diced Lamb 500 grams
Cooking Oil – 2tsp
Salt – 3grams
Chopped Coriander Leaves – 5gms
Heat oil in a thick bottom saucepan, add the diced lamb and sauté till the lamb gets a light brown colour.
Add salt and 400ml of warm water, reduce the heat and cover the pan.
Allow to simmer for 30-40 minutes or until the lamb is cooked and most of the water has evaporated.
Add the Kohinoor Madras Cooking Sauce, bring to a boil then cook for 5 minutes.
Sprinkle with chopped coriander leaves. Serve lamb madras with Kohinoor Platinum Basmati rice and naan bread or chapatis.