Lamb Madras MEAL
This fiery and fragrant dish pairs tender pieces of lamb with our carefully balanced sauce—rich in roasted spices, tomato, and a signature kick of heat. Slow-simmered for depth and intensity, it’s a vibrant curry that’s full of character and perfect for those who like their meals with a bit of spice. Serve with fluffy rice or fresh chapatis for a deliciously satisfying experience, every time.
Keep this recipe for later
Ingredients
- Kohinoor Madras Sauce – 1 packet
- Diced Lamb – 500g
- Cooking Oil – 1 tbsp
- Salt – 3g
- Chopped Coriander Leaves – 5g
- Water – 200ml
For Plain Rice
- Kohinoor Basmati Rice – 200g
- Butter – 20g
- Salt – 2g
- Water – 400ml
For Sides
- Kohinoor Tarka Dal – 1 packet
- Kohinoor Chana Masala – 1 packet
method
Heat 1 tbsp of oil in a large saucepan, add 500g of diced lamb and stir fry until the lamb is lightly browned.
Add 3g of salt and 200ml of water to the saucepan, reduce the heat and cover. Allow to cook for 30-40 minutes or until the lamb is cooked.
Whilst the lamb is cooking, wash and soak 200g of Kohinoor basmati rice in lukewarm water and keep aside for 30 minutes.
Drain the soaked rice and add to a large saucepan, add 2g of salt, 20g of butter, 400ml of water and bring to a boil. Cook on medium heat until all the water is absorbed and holes form on the surface of the rice.
Reduce the heat to very low and cover with lid. Allow to steam for 7 minutes. Lift the lid and fork the rice to make fluffy.
Once the lamb is cooked, add the Kohinoor Madras sauce to the lamb and simmer for 10 minutes on low heat. Add 5g of chopped coriander leaves.
Heat the Kohinoor Tarka Dal and Chana Masala as per instructions on the pack.
Serve the Lamb Madras with Kohinoor Rice, Tarka Dal and Chana Masala.
