Lamb Madras

A classic Indian dish, and one of the most well known and popular curry dishes in the UK, a Madras is named after the city in India now known as Chennai. Just a bit fiery, this classic Madras recipe uses our Madras paste which is a delicious blend of coriander, turmeric, cumin, chilli and other authentic spices. This means you don't need to fuss about getting the spices separately, and have more time to sit down and enjoy this wonderful spicy Indian dish.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 35 mins
Difficulty: Easy

Spiciness

If you like this recipe try these

Easy Madras for Two

Juicy Lamb Curry (Rassedaar Gosht)

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Ingredients

450g lamb, diced
2 tbsp vegetable oil
125g onion, diced
3 tbsp Patak's Madras Paste
250g canned chopped tomatoes
25g yogurt
1 tbsp fresh coriander, chopped
salt to taste
300ml water

Methods

Heat the oil in a pan and fry the diced onions for 3 minutes. Add the Patak's Madras Paste and continue to fry for a further 2 minutes.
Add the chopped tomatoes and cook for 5 minutes.
Add the diced lamb and cook for 20 minutes, adding a little water as necessary if the sauce is too thick.
Add the yogurt, check the seasoning and add the chopped coriander. Cook for a further 5 minutes until the lamb is tender and cooked through.
Serve with chapattis.