Madras Curry Recipe

Ingredients

Directions

How to get that spicy-savoury Madras Curry flavour with juicy meat, but without all the work. With steam and convection cooking.

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Ingredients

Adjust Servings:
15ml (1 tbsp) oil
1 large onion sliced
3 cloves garlic crushed
2 tsp ground coriander
½ tsp chilli powder, ground cardamom, ground cloves
1 tbsp garam masala spice
1 tbsp ground turmeric
1 tsp ground cumin
25g flour
15ml (1 tbsp) tomato puree
450g shoulder of lamb cubed
juice of 1 lemon
1 tsp sugar
pinch of salt
450ml (3/4 pt) hot stock

Steps

1

Take the water tank out of the combi steam oven, fill it with water and place it back into the oven.

2

Place the oil, onion and garlic in a casserole dish. Place on base of oven and cook on Steam 1 for 3 minutes.

3

Blend in all the spices and stir in the flour and tomato puree. Add all other ingredients and blend in hot stock. Cover and cook on Combi 11 for 1 hour - 1 hour 30 minutes, or until meat is tender.

4

Serve with boiled rice and lemon or lime wedges and poppadoms.

Enjoy

Ingredients

Adjust Servings:
15ml (1 tbsp) oil
1 large onion sliced
3 cloves garlic crushed
2 tsp ground coriander
½ tsp chilli powder, ground cardamom, ground cloves
1 tbsp garam masala spice
1 tbsp ground turmeric
1 tsp ground cumin
25g flour
15ml (1 tbsp) tomato puree
450g shoulder of lamb cubed
juice of 1 lemon
1 tsp sugar
pinch of salt
450ml (3/4 pt) hot stock
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