Total Steps
6
Ingredients
18
Tools Needed
2
Ingredients
- teaspoon Salt(optional)
- 1 teaspoon Garam masala
- 2 tablespoons Chopped coriander leaves
- 175 ml Warm water
- 1 kg Leg or shoulder of lamb, fat removed and cut into 1.25 inch cubes
- 1 teaspoon Ground turmeric
- 1 teaspoon Chilli powder(optional)
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 3 teaspoon Ground cumin
- 1 small can Tomatoes
- 1-2 fresh green chillies Fresh green chillies, sliced lengthways(optional)
- 2 large cloves Garlic, peeled and crushed
- 4-6 dried red chillies Dried red chillies
- 3-4 cloves Garlic, peeled and coarsely chopped
- 1 1 inch cube Root ginger, peeled and coarsely chopped
- 6 tablespoons Cooking oil
- 2 medium Onions, coarsely chopped
Instructions
Step 1
<a href="/technique/XZFHRHHF/heat">Heat</a> 3 tbsp oil from the specified amount over medium <a href="/technique/XZFHRHHF/heat">heat</a> and <a href="/technique/NZ2LK8CC/fry">fry</a> the onions , coarsely chopped ginger, garlic and red chillies until the onions begin to <a href="/technique/D434P8MH/brown">brown</a> slightly (8-9 minutes), <a href="/technique/DRM2WPZ4/stirring">stirring</a> frequently. Remove from <a href="/technique/XZFHRHHF/heat">heat</a> and allow to <a href="/technique/GZFHJC5K/cool">cool</a>.
Step 2
Meanwhile, <a href="/technique/XZFHRHHF/heat">heat</a> the remaining oil over a medium <a href="/technique/XZFHRHHF/heat">heat</a> and <a href="/technique/NZ2LK8CC/fry">fry</a> the fresh garlic and green chillies until the garlic is lightly <a href="/technique/D434P8MH/browned">browned.</a> Add half the tomatoes , along with the <a href="/technique/QDWRNXYW/juice">juice</a>, <a href="/technique/DRM2WPZ4/stir">stir</a> and cook for 1-2 minutes.
Step 3
Add the cumin, coriander, chilli powder and turmeric, adjust <a href="/technique/XZFHRHHF/heat">heat</a> to low and cook for 4-5 mins, <a href="/technique/DRM2WPZ4/stirring">stirring</a> frequently. Add the meat and adjust <a href="/technique/XZFHRHHF/heat">heat</a> to medium high. <a href="/technique/DRM2WPZ4/stir">Stir</a> and <a href="/technique/NZ2LK8CC/fry">fry</a> until meat changes colour (5-6 mins).
Step 4
Add water, bring to the <a href="/technique/W7VKDJHH/boil">boil</a>, cover and <a href="/technique/GFSF4J5F/simmer">simmer</a> for 30 minutes. Meanwhile, place the <a href="/technique/NZ2LK8CC/fried">fried</a> onions etc in an electric <a href="/technique/S6W4FR7F/blender">blender</a> or food processor and add the remaining tomatoes. <a href="/technique/S6W4FR7F/blend">Blend</a> until smooth and add this to the meat - bring to the <a href="/technique/W7VKDJHH/boil">boil</a>, add <a href="/technique/DPSVTKVY/salt">salt</a> and <a href="/technique/7S3QCKWK/mix">mix</a> well. Cover the pan and <a href="/technique/GFSF4J5F/simmer">simmer</a> for a further 35-40 minutes, or until the meat is tender.
Step 5
<a href="/technique/DRM2WPZ4/stir">Stir</a> in the garam masala and coriander leaves and remove from <a href="/technique/XZFHRHHF/heat">heat.</a> <a href="/technique/Y6MVNCHX/serve">Serve</a> with plain <a href="/technique/W7VKDJHH/boiled">boiled</a> rice or any Indian <a href="/technique/482ZKJDV/bread">bread.</a> Suitable for home <a href="/technique/YCPJKCW5/freezing">freezing</a>.
Step 6
Watchpoint: Meat madras is meant to be hot. If you do not like it hot omit the chilli powder and de-seed the green chillies.