Updated: Sep 13
Curry is perfect for batch cooking and freezing! The secret to this madras is the special spices and slow-cooking process – for extra flavour make it a day in advance of serving.
This recipe makes 8-10 large portions and also works well with mutton, which is up to 60% lower in cost than lamb. Perfect for family gatherings or batch cooking if you're budgeting.
Madras Curry Powder x 6 tbsp (or 2tbsp of turmeric, ground cumin, paprika, garam masala, chilli powder and fenugreek)
4 cloves garlic, sliced
Large nob ginger, grated
Fresh chillis, sliced
2 large sticks of cinnamon
5 black cardamoms
1 large red onion, diced
6 vine tomates, quartered
1 pint of lamb stock
500g full fat yogurt
– Fry the whole spices in olive oil, add the red onion and cook on a low heat until the onions are soft and translucent.
– Add the garlic, ginger and sliced chillis, stir for a minute or two.
– Toss in the spices and a little more oil if needed to create a paste
– Stir the lamb through the paste until evenly coated and the edges start to brown
– Add the tomatoes, stir, then add the stock and yogurt
– Turn the heat down super low and allow to simmer for 3-4 hours, stirring occasionally.
– When the lamb is falling apart on the fork, set aside and serve the next day
– Serve with fluffy naan bread, crunchy pepper salad and finely chopped fragrant coriander
Top tip: Freeze the portions as soon as it cools down to enjoy an amazingly tasty curry any day of the week. Serve with rice, salad or naan bread, all available at JJ Foodservice
What is a Madras Curry?
Madras is a rich and tasty Indian curry made from of pieces of meat in a spicy, thick tomato sauce. The word Madras refers to the use of a particular kind of curry powder – a precise mixture of herbs and spices from southern India, from the city of Chennai (formerly Madras).