Lamb Madras curry

Jimbeam3678

Jimbeam3678

Jimbeam3678

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North Yorkshire
Been a while since I've done a curry so with James Martin been on TV this morning I searched Saturdays kitchen website for decent looking curry recipe.

Still got an hour to go but its looking good so far. Once its done lamb needs pulling then adding to the sauce.

Finger crossed its a good one:)

In case anyone has a lamb shoulder in and fancies it recipe is here :- http://www.bbc.co.uk/food/recipes/lamb_madras_with_bombay_09160

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I have to be honest, when I saw the thread title I didn't expect much :p

I was wrong though. That looks amazing. I may try something like that with a curry very soon.
 
I have some lamb shoulder in the freezer that I'm totes going to use for this. If you wait for the various sales it's often down to £5.50/kg in the usual super markets.
 
sh33pst3r said:
Is there a way to dumb down the ingredients list into something that still makes it decent?

Getting each one individually would cost £30 lol!
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Personally, I wouldn't want to leave anything out - all of the ingredients have a distinct flavour and add something to the dish. About the only thing you could do is substitute the spices used in the Madras curry powder part with a shop bought Madras powder.

Went out this morning and bought a shoulder of lamb and will make this tomorrow. I already have all of the other ingredients (one of the benefits of having a well stocked spice cupboard).

It doesn't specify in the recipe whether to use black or yellow mustard seeds. My guess would be black. Anybody have any ideas? I have both so either is fine.
 
As above, ideally you wouldn't want to 'dumb down' the ingredients list but if you have a spice mix/curry powder handy that you like I would recommend getting that and then trying to just get a few more of the slightly more unusual ingredients to add - tamarind, cloves, cinnamon, cardamon, curry leaves.
 
I would make sure you buy from an Asian store, it is cheaper and you will get much bigger quantities.
Also whole spices keep much better so try and buy them and grind portions of them at a time.
 
FrenchTart said:
As above, ideally you wouldn't want to 'dumb down' the ingredients list but if you have a spice mix/curry powder handy that you like I would recommend getting that and then trying to just get a few more of the slightly more unusual ingredients to add - tamarind, cloves, cinnamon, cardamon, curry leaves.
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Luckily I had most making Rick steins Beef Rendang another awesome curry.

For me cooking stuff like this is part of the fun , yes you could go down your local curry house and buy it but at least you make it yourself and know what goes in it :)
 
Stan_Lite said:
Personally, I wouldn't want to leave anything out - all of the ingredients have a distinct flavour and add something to the dish. About the only thing you could do is substitute the spices used in the Madras curry powder part with a shop bought Madras powder.

Went out this morning and bought a shoulder of lamb and will make this tomorrow. I already have all of the other ingredients (one of the benefits of having a well stocked spice cupboard).

It doesn't specify in the recipe whether to use black or yellow mustard seeds. My guess would be black. Anybody have any ideas? I have both so either is fine.
Click to expand...

Pics please :D

Glad this has been well recieved , been a lack of threads like this in here recently
 
Got this all prepped this morning, ready to just chuck into the oven when I get in from work. Didn't have any fennel seeds left, so used half a small star anise instead.

Did I read the recipe incorrectly, or are you meant to end up with way more madras spice than he actually uses? I ended up nearly doubling the "sauce" quantities (onions, stock, tomatoes, tamarind) so I could use all of the spice mix.

Having not yet tasted it, I'd be tempted to use black cardamon - the recipe looks like it'd do well with some extra smokeyness. Maybe next time!
 
Got my mise en place done. Going to gave a short break and then get started cooking. looking forward to this.

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Had to get a shoulder in two pieces as they didn't have a whole shoulder. The only alteration I've made is to substitute one of my unripe Habaneros for the Bird's Eye chilli. I figured it wasn't worth buying Bird's Eyes to use just one for this recipe when I have a bushful of tasty heat in the next room :D
 
It's been in the oven for an hour now. Just had it out for its first baste and had a wee taste. Very nice, although needed a bit more seasoning - so I added a bit more salt and will taste again next baste. As expected, it's a bit lively with the Habanero in it. So far, so good.

PS: I'm sure I read somewhere that it's illegal to cook curry without having a beer so, to be on the safe side, I'm having one :D
 
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