Lamb Madras Curry Gourmet Kit

This award winning Lamb Madras Curry Kit has a strong punch of hot flavours from our gourmet spice pack. With 16 spices in the gourmet spice kit, it’s a perfectly balanced combination of spices that will need to be freshly grounded to capture the traditional flavour of this curry. Our classic Madras gourmet spice pack contains 100% natural local and imported spices including coriander, cinnamon, salt, fenugreek, cumin, turmeric, paprika, chilli, fennel, mustard seeds, pepper, cardamon, fenugreek leaves, cloves. This deep and mind-blowing flavour combination is sure to be a new favourite for all spice and hot heat loving food eaters. 

To cook this Lamb Madras Curry Kit, add lamb, chicken or beef, along with tomatoes, coconut milk, garlic, ginger, onion, sugar and lemon juice to create this mouth-watering and complex curry. The cooking time is longer for this tasty curry. The sauce needs to simmer for 1.5 hours to fully cook and absorb the flavours into the meat (this time varies by the meat you serve). To accompany the medium/hot chilli flavours of this classic curry, serve this dish with basmati rice. For a traditional approach, garnish this curry with coriander and serve with raita. For any wine lovers, make sure to pair this curry with McLaren Vale Shiraz or Cabernet for the finest complementing flavours. 

This Lamb Madras Curry is medium/hot in heat. 

Serves 6.

Lamb Madras Curry Recipe

Our Award Winning Curry. 
                 
Shopping List

• 1 x Lam Madras Curry Traders Kit
• 1kg to 1.5kg lamb, chicken or beef
• 5 cloves garlic
• 1 tblspn ginger
• 2 tblspn vegetable oil
• 4 onions
• 5 tomatoes or a tin of crushed tomatoes
• 1 cup water
• 1 cup coconut milk
• pinch salt
• 1 tspn sugar
• ¼ cup lemon juice
• coriander (optional)

Preparation
Dice meat, grate ginger, crush garlic, dice onions, dice tomatoes, squeeze lemon.

How to Make Lamb Madras Curry

1. Grind contents of Bag 1 in mortar & pestle or coffee grinder.
2. Add garlic and ginger and mix to form a paste. Set aside.

Next 

1. In a heavy saucepan heat 1 tblspn vegetable oil (low-medium heat).
2. Add onions and cook, stirring often, for 10 minutes.
3. Stir in paste, cook for 5 minutes.
4. Stir in tomatoes, cook for 5 minutes.
5. Stir in 1 cup water, cook for 2 minutes. 
6. Remove from heat and let cool a little. Pour into a blender and whiz.

Next

1. In a heavy saucepan heat 1 tblspn vegetable oil (low-medium heat).
2. Add meat and cook for 5 minutes, until brown.
3. Stir in coconut milk, Bag 2 and Bag 3. Cook for 5 minutes.
4. Pour in blended contents and bring to the boil. 
5. Reduce to simmer. 
6. Cover and cook for 1.5 hours (30 minutes for chicken).
7. Add sugar, salt and lemon juice.

Next

1. Cook, uncovered until sauce reduces and thickens.
2. Serve with basmati rice.

We Recommend
Garnishing with coriander and serve with raita and Woodstock McLaren Vale Shiraz Cabernet.

May contain traces of nuts       
Ingredients: coriander, cinnamon, salt, fenugreek,
cumin, turmeric, paprika, chilli, fennel, mustard seeds, pepper, cardamon, fenugreek leaves, cloves.
Lamb Madras Curry NET WEIGHT 36g     

All Curry Traders Spice Kits are naturally gluten free