A Madras Curry in a British Indian Curry House has become synonymous with a fiercely hot curry and not much else. Not my version which packs many more complex flavours but still keeps a punch of heat from chili and pepper.
Lamb Madras Curry Fakeaway
A Lamb Madras curry in the UK has a reputation for being somewhat of a one trick pony. A real fiery beast and not a lot else.
However, my lamb Madras recipe has a little more about it.
It certainly retains a fierce heat from both our own dried chilli (cayenne) and lots of black pepper. All of it tempered with coconut milk.
Apparently, the Madras Curry name is not really used in India and it is a name that came from British restaurants.
How true that is who knows? But the flavours seem to be very ‘South’ Indian and that ties in with the name.
Madras being an old name for the City now called Chennai.
How Hot Is a Madras Curry?
Individual tolerance to spice from chili is so personal so this is a difficult question to answer.
We can, however, look at it in terms of comparison to other curry recipes.
A lamb madras would be considered a curry at the hotter end of the spectrum.
If you do struggle with chili a great way to calm down the burn is bread.
I would most definitely insist on a chapati to be served with this Madras curry!
Me & British Indian Curry Recipes.
I am not really all that interested in authenticity when it comes to food.
I want food that makes me and more importantly my wife smile and this certainly does that. A British Indian curry makes no attempt at being an authentic Indian Curry.
It is what it is, a recipe developed by migrants to a new country. Embracing both an older food history and what is available in their new home.
I have to say as fully fledged migrant never have I understood British Indian food more than I do today!
You should definitely check out a few of my favourites!
It is not fusion food, it is a new food, filled with love for the past and curiosity of the present!
A perfect Freezer Dinner!
My lamb Madras curry recipe is actually a freezer meal that I have been ‘forced’ into cooking this weekend.
Typically this would be because we are snowed in, this time we are ‘muddied’ in.
Our wee little front wheel drive cars cannot cope with the sogginess of our road which really is just a dirt track.
This Madras curry dish, however, is the perfect freezer dinner, all you need is a little lamb.
The rest of the ingredients tend to be store cupboard ingredients.
Well, they are for me and any other curry fiend anyway!
Lamb Madras Curry Fakeaway
- 1/2 Tbsp Coriander Seeds
- 1 Tsp Black Peppercorns
- 1/4 Tsp Fennel Seeds
- 1/8 Tsp Fenugreek Seeds
- 2 Cloves
- 2 Dried Chili
- 2 Tbsp Cooking Oil Neutral
- 100g Onion Cut into a medium fine dice
- 20 g Fresh Ginger Grated
- 6 Cloves Garlic Crushed into a paste
- 350 g Lamb Shoulder Diced
- 2 Tbsp Tomato Puree
- 150 ml Coconut Milk
- 1/4 Tsp Salt
- 1/2 Tbsp Garam Masala
- Place the coriander seeds, peppercorns, fennel seeds, fenugreek seeds cloves and dried chili all in a dry pan over a medium high heat and toast until they become fragrant being careful not to burn.
- When the spices are toasted crush to a fine powder in a spice grinder or pestle and mortar and set aside.
- Add the oil to a medium frying pan over a medium high heat and cook the onion until they begin to colour which should take 5-6 minutes.
- Add in the garlic and ginger and cook for a further minute.
- Next add in the lamb and cook for 5 minutes stirring occasionally.
- Stir in the tomato puree, coconut milk, ground spices from step 3, salt and cover and allow to cook for 1 hour over a very low heat.
- After 1 hour remove the lid and reduce the remaining liquid to a thick paste.
- Remove from the heat and stir in the garam masala before serving.