Today I bought 1/2 leg of lamb which had been de-boned and butterflied. Previously I had made a lamb madras in my slow cooker which was lovely, but today I wanted to pre cook the lamb only in the slow cooker and then make the madras in a pan.
Pre-cooked Lamb.
Cut the lamb into 2 inch chunks
heat a little oil in a pan and when hot add the lamb and seal the edges. Remove the lamb and set aside.
Then add
1 tsp fresh ginger puree
1 tsp fresh garlic puree
mix that around in the oil (not too hot or it will burn) for around 30 seconds
1 1/2 tsp turmeric
1/2 tsp ground cumin
3/4 tsp ground coriander
1 tsp curry powder (I use Rajah Madras hot)
1 tsp salt
1 tsp tomato puree which has 2 tbls water added to it.
let that cook into a thick paste for around 45 seconds then add just a little water to make it pourable.
Put the lamb and the spice mixture into a slow cooker top with water until just covered, then add 2 maggi stock cubes (see photo at bottom)
place the lid then cook on slow for 4-5 hours or until the lamb is soft.
After this process, I tasted the lamb and it just fell apart and the flavour was out of this world. To be honest, I could have just sat there and ate that lamb with the stock straight out of the slow cooker.......
However, I went on to make the madras and I use CA's recipe for madras with a few slight changes.
I always use 1 tsp ginger instead of 1/2 as I love ginger in my madras.
1 desert spoon of tomato paste instead of 1 tblsp
1 and 1/2 tsp chilli powder
1 tsp salt
1/4 tsp sugar (I don't like sweet curries at all)
2 tsp lemon juice
Fresh Coriander (a large handful. Again I love coriander)
No fresh chillies.
Apart from the changes above I use the same method as CA and I have to say this was the best Lamb Madras I have ever made. The lamb was out of this world
(Maggi Stock Cubes)
(Pre-cooked Lamb)
(The final dish)
(plated)
Topic: Lamb Madras with pre-cooked lamb ( 18,341 )
