Lamb, Beef or Chicken Madras
A community recipe by TheHusbandNot tested or verified by Nigella.com
Introduction
Just love it!
Just love it!
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Ingredients
Serves: 4-6
- 750 grams lamb (or beef or chicken cut into bite size chunks)
- 3 large onions (sliced)
- 4 cloves garlic (crushed)
- 3 bay leaves
- 4 green chillies (chopped)
- 4 cardamom pods (shelled and seeds crushed)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon turmeric
- ½ teaspoon ground fenugreek
- ½ teaspoon chilli powder
- ½ teaspoon black pepper
- 250 millilitres beef stock
- 1 lemon juice
- 6 tablespoons groundnut oil
- 1 pinch of salt
- 26½ ounces lamb (or beef or chicken cut into bite size chunks)
- 3 large onions (sliced)
- 4 cloves garlic (crushed)
- 3 bay leaves
- 4 green chiles (chopped)
- 4 cardamom pods (shelled and seeds crushed)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon turmeric
- ½ teaspoon ground fenugreek
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- 9 fluid ounces beef broth
- 1 lemon juice
- 6 tablespoons peanut oil
- 1 pinch of salt
Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.
Feel free to use the “swap” feature and adjust brands and quantities as needed.
Method
Lamb, Beef or Chicken Madras is a community recipe submitted by TheHusband and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
You can also add tomato puree. The real key to this dish is to cook it and serve the next day (or day after - it does improve). So don't overcook, let the meat relax and absorb the spices.
You can also add tomato puree. The real key to this dish is to cook it and serve the next day (or day after - it does improve). So don't overcook, let the meat relax and absorb the spices.
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