How To Make One of The Best LAMB MADRAS - Al's Kitchen

Lamb Madras was probably one of the first curries i ever had. I remember it being very hot for my undeveloped palette. Needless to say i grew to love this curry but especially when cooked using Lamb.
This recipe is both Tangy and Hot but also slightly sweet.
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[@reedyswfc]

Cant believe it was only last week I stumbled on your channel, i can now do my favorite curry . Top man al

[@bbqboy175]

Hi Al, I stumbled across your channel because I have tried so many curries but couldn’t get that flavour I get when I go to an Indian restaurant. You have given me that secret flavour The Base Gravy! The holy grail, the liquid gold! Thanks so much mate! I made your Lamb Madras for myself and my kids and it was magical! Thanks again! One very happy Aussie right here! Cheers mate!

[@Flapdoodle100]

Wow, my wife says this is in her top 2 of homemade Lamb Madras's. Excellent work Al.

[@rodneyfrost7891]

Fantastic, I made the base gravy awhile back, so just made beef madras, but with your lamb ingredients, lovely, thank you, x

[@VelcroKittie]

Oh my God this is making my mouth water! Lamb Madras is easily my favourite curry by a long shot. Excellent job Al!

[@emm7632]

I’ve just put a comment on your pre cooked lamb video. Brilliant! Having made a batch of base gravy this week, (also brilliant) I made the pre cooked lamb yesterday followed by this curry yesterday. Once you have the base and the pre cooked lamb it is a easy quick delicious curry to make. It tastes amazing and tastes even more amazing the next day!!

[@dwyerlavery8523]

just fantastic. Best curry I've made to date. So much flavour. Love it.

[@PremiumHillBilly]

Made this tonight and loved it, i know it's one of your older recipies Al but it was all I needed! Love how the cassia bark got forgotten, lol. I can't imagine what it's like making a cooking video and getting all your ducks in a row. Another great meal, thanks from me and the misses. BTW I love your Spicy Joes tikka spice mix, a nice time saver.

[@schmidttrigger9690]

Super dish. The base gravy just gives the consistency that you desire when making curries, the extra spices tailor the specific dish. Consistency is the key here, cheers Al, great channel.

[@07bradin]

Loving the new video layout i.e. recipie listing, did the beef Nihari this week was fantastic thanks Al

[@Peter-ry6rh]

Fantastic currys cooked most of then now every body is happy at home

[@bkkfilmdog]

Here we go. Time to make this beauty using chuck beef that has been cooked sous vide for 34 hours. Thanks Al for our Sunday lunch and dinner

[@kenoxnard7819]

Thanks for your reply Al much appreciated Ken

[@winston99999]

I made your garlic chilli chicken the other night Al and was well pleased, cracking actually! I’ve got a pack of lamb chunks and am going to try this.

[@rehanasallu4687]

made it today and family really enjoyed it

[@hotsonny505]

That looks so good.

[@carronwilson1933]

Just found your site Al. Food is amazing!! Thank you for sharing.

[@AlsKitchen]

Your welcome Carron. Please subscribe and follow me on Facebook too. You can message me for help if you get stuck. Al

[@daze1945]

Made this tonight with left over lamb from Sunday lunch. Best ever lamb madras. Great flavour balance. Cheers Al ;)

[@fhhfgj]

First! Love the recipe Al, thanks I'm learning so much.

[@kenoxnard7819]

Thanks Al going to give it a go tonight

[@gordon6029]

Hey Al, tried this one today instead of my standard madras. Found it too be a little too sweet so will reduce sugar next time and add more chilli powder . Thanks for that.

[@BykerTheBoy]

Perfect Al !

[@TheSideboom]

Al mate you have turned me into a curry junkie, I've just had your lamb madras made to your recipe & mate it was ( pukka) brilliant i had mine with home made chappati's, if you at home have not tried this , you don't know what your missing, get Al's recipe written down not forgetting his base gravy, i promise you will never want to buy a shop bought curry ever again & you will be spending less time & money ordering Indian takeaways,so get cooking to Al's tasty curry dishes , you will be glad you did , good luck.

[@syedps3]

I'm an Asian and let me tell you this. You cook better than any of my relatives.

[@RobHealey]

Very clear video and no time wasting, thanks Al. The only mystery here is the Madras powder, which is obviously very important in a Madras!. I'm not in UK and i grind my own spices - do you have a recipe for that?

[@mikecrowe6334]

Madras is my number 1 choice every time I have a curry. This is the 1st I've seen anyone use coconut powder. I'm very much looking forward to giving this one a go tonight Al. It looks fantastic buddy👍

[@AlsKitchen]

Thanks Mike. A restaurant in Picadilly Circus use to add this to their Madras, this is where I learned the idea. If it's too coconutty you may turn it into a ceylon lol. So don't over do it, unless you like ceylon that is. Al

[@paulclarkvideos]

Brilliant, finally a curry that looks the closest to a Keema Madras a neighbour used to make when I lived in Leeds. Can I add minced lamb instead of the lamb chunks to make more of a "swill" type curry that's eaten with chapatis?

[@flyagaric1607]

That looks well nice.

[@idiscovertv]

Brilliant!

[@MrREDBARCHETTA]

Ok will do. I was just on my way to Sainsburys.

[@malbig2344]

Nice one Al. Lamb Madras is my fav curry, especially when really big chunks of lamb are used nom nom nom.

[@AlsKitchen]

Glad you liked the video. Please share video on your social media etc. cheers

[@KeithyyHD]

Lamb Madras, always my go-to at a curry house.

[@gazookerman1328]

Al, could I use some of the gravy that I have left over from the pre-cooked lamb recipe, in this curry? Thank's

[@redlaazizi7625]

Thanks for all your recipes and videos I have one question why not using olive oil Thanks again

[@k3nn3hakak34]

Hi Al been watching your channel when i found it a few months back ,is the coconut oil just for healthy cooking instead of veg/sunflower oil .Also is coconut milk powder the same as coconut flour as want to make this but i don't have any curry leaves at moment or are they just optional .Thanks again great channel by the way .

[@grahamhoff3867]

Thank's mate.

[@mrmez1170]

Nice 1 Al

[@martinjf467]

What a blinder! It did come out rather oily though and maybe I missed something during transcribing but what were we supposed to do with the curry leaves? I dry roasted them and ground them along with the other spices. Great flavour. 👍🏻

[@billaldridge4839]

Al, please excuse my ignorance, but when you make it, do the spices etc do for one, two, or more? Is this just a recipe for perhaps two? I do ask this in good faith. Love your videos. When I do a curry, it is usually for 4-6. Bill

[@chatchatty2155]

do you do a beef curry if so is it the same as lamb ingreadiants

[@SamThredder]

Just made this with a quick base gravy and pre cooked lamb and it was AWESOME. Thanks Al, you're the best

[@AlsKitchen]

Excellent Sam

[@SamThredder]

@@AlsKitchen Nice one Al! It looked and tasted exactly as I expect a proper Indian restaurant madras to look and taste. I actually shouted OH MAH GAHD on my first bite. My 2 mates were equally as enthused and said it was as good, if not better than some they've bought recently. So good. Cheers man

[@SamThredder]

@@AlsKitchen I used a quick base gravy recipe I found that does 4 meals out of 150 grams of onions. Substituted a few bits like methi leaves for powder and forgot the curry leaves and coconut powder but I chucked a chunk of coconut oil in just before serving and that really gave it that nice flavour. Also chucked in the sauce from the pre cooked lamb I made as per your recipe earlier in the day. IncrEdible. I feel like an actual chef

[@SamThredder]

@@AlsKitchen oh one more thing, I made 2 meals out of this just buy upping the amounts by half. Also used 1/2 tsp of habanero powder for the heat. Perfecto

[@ashcurt66]

What's quick base gravy

[@brianappletree]

Al this is my favourite curry. Just bought some coconut powder and will be using soon as it gives a great twist to the classic Madras curry. Having a curry tonight just as well as my taste buds are watering LOL

[@AlsKitchen]

Let me know what you think. Hope you enjoy it!!!

[@VelcroKittie]

@@AlsKitchen How do get your consistency right? Every time I try and make a curry from scratch it always seems to go too thin in the sauce. I am going to give this recipe a blast and see how I get on

[@SamThredder]

@@VelcroKittie reduce it ie: boil off the water content to achieve a thicker consistency, in turn concentrating the flavour even more

[@amandaw8840]

Just done this one but used chicken instead. Another hit!

[@fhhfgj]

By the way greetings,from Austin Texas!

[@dknobbs4259]

Hi Al, can you please tell me how much is one portion of meat?

[@darrenowen3338]

I made this tonight using Al's curry base gravy, and it was delicious. No tartness from the tomato puree, was that because of the sugar or the coconut I wonder? I recommend this recipe to anyone, thanks Al.

[@AlsKitchen]

Thanks Darren. Yes, the sweetness of the coconut and sugar will counter the sharp acidity of the toms. Please, subscribe. Al

[@kenoxnard7819]

Would you advise using the same spices and method to pre-cook Beef ? Keep up the good work Al loving all your recipes Cheers Ken

[@AlsKitchen]

+Ken Oxnard Yes. I would do the same for Beef. cheers

[@paulpurcell3584]

Al how about the casa bark and coconut powder

[@whatever6157]

Is the mild madras powder the same as your mix powder?

[@andyroberts6202]

Hi Al, great videos. How do the curries fair once they are cooked if you make too much, can they be stored in fridge/freezer? And do they lose much if you do? Cheers, keep up the good work.

[@AlsKitchen]

+Andy Roberts Hi Andy. They taste even better the days after you cook. This is because the spices have time to mature and permeate all the sauce and meat. You can store cooked curry in the fridge for 3 days and upto 6 months in the freezer. Thanks

[@MrREDBARCHETTA]

Hi Al. The coconut flour worked well in the Madras I made last night instead of coconut powder.I will still buy powder though.

[@AlsKitchen]

That's great. Will try it myself

[@lennon1482]

where do you use the bark , do you ground it down?

[@lynbigmore1597]

Great recipe Al

[@mrsullivan1969]

Lyn Bigmore for the

[@benscragg]

looks great, Al. I shall be making it tomorrow. Where do you get coconut milk powder from ?

[@AlsKitchen]

I bought mine in sainsburys. Most Asian shops stock too. Let me know how your curry goes. If you need any advice tweet me. Al

[@michaelkilner5031]

Hi Al,going to have a try at this.When you add the meat how long is it in the pan so that it is thoroughly heated through

[@AlsKitchen]

No more than 5/10 minutes to heat through.

[@joeblades100]

Al .noticed you didn't put the cinnamon and curry leaf in??at what point did you or do you add these??

[@marksymons757]

Hi Al, Loving your curries, just a question on the Lamb Madras, while going through the spice list you say " one table spoon garlic paste " but once you start cooking you mention add the garlic and ginger paste to the oil. Which is it ? many thanks regards

[@AlsKitchen]

+Mark Symons Hi Mark. Yeah, it's just garlic. was a slip of the tongue. Most of the curries have both garlic and ginger in so i said it while recording. Even if you had put ginger in too it wouldn't be a problem anyhow!! Thanks Al

[@taono]

great vid al as always!,..may i ask what video editing software you use? as they look very professional.

[@spencerdodds2207]

So did you use garlic/ginger paste in this one or just garlic paste?

[@kenoxnard7819]

Hi Al love your recipes I use veg oil I just wondered if using coconut oil would change the finished taste As my family love it as it is . Cheers Geordie Ken

[@AlsKitchen]

+Ken Oxnard Believe it or not coconut oil doesn't taste of anything. its nice to work with because it can reach a higher temperature without smoking. Its a little thinner too when hot. Use what you prefer, doesn't affect flavour.

[@1bazmooster]

top man again al

[@MrREDBARCHETTA]

Hi Al, how come you are not using a Aluminium pan for this dish? Do I need to buy a pan like the you are using?? The video is great and the Madras dish looks very authentic, I have already precooked the Lamb.I cannot wait to try it.

[@seankelly9447]

Where do i get the base gravy from??

[@WingmanLive]

Tomato Passata is allways better than tomato puree.. I don't know what oil you use but give Groundout oil a try. It's very good and gives a little nuttynes to the curry. As long as your not anaphylaxis, i add 2 tbs of ground Almonds in 10 min before the end of cooking aswell. Black mustard seeds are good in Madras aswell add a teaspoon to the oil right at the start. Bad boy tips!😎

[@valenciadmello8994]

Superb recipes ..i have been following u regularly...is it possible for u to give me a recipe of lamb madras curry for 15 people please ?? I always make chicken tikka biryani or traditional indian food but m keen on trying the restaurant style madras curry please ❣️

[@vincentbowden2170]

I have made this curry and it's fanastic as our all your receipies don't use the take away any more saved a small fortune all the family ask me to do there curries now.

[@Ashey1690]

What is base gravy

[@MrREDBARCHETTA]

Hi Al. I cannot find any Coconut powder in my spice cupboard.Will coconut flour surffice?

[@AlsKitchen]

I'm not sure. Try it. Let me know

[@ringsafe1]

Great job on that Madras Al. In some British Restaurants they don't put coconut into the madras. That's the way I do it however, I will try this. Great tip, Butter or butter ghee as a finisher is done in good British Indian Restaurants, that was one of the secrets given to me by 2 Bangladeshi Chef's. In fact they do this for many curries. Can you do a Dhansak sometime please? Thank you.

[@AlsKitchen]

Hi Johnny. Yeah, the coconut powder tip was given to me recently, make sure not to turn the curry into a Ceylon though. Regarding the Dhansak, I've already done a king prawn one. Try this with chicken, it works well. Al

[@ringsafe1]

Thanks Al

[@christopherraby334]

Hi Al, is that a non stick pan you are using? Also when did you add the bark into the dish? Great videos, keep it up.

[@AlsKitchen]

Hi. Yeah it's non stick. Try and use a carbon steel one. One that you can use metal spoons with. The bark went in with all the spices.

[@petertr2000]

Al's Kitchen I thought you used aluminium pans?

[@daze1945]

Al would you recommend this as a vegetable madras?

[@AlsKitchen]

Of course. Feel free to add anything to any of the curries I do. Replace meat with veg

[@fionahamulton5774]

Good with stew and haggis

[@ashcurt66]

What happened to the cassia bark?

[@RobHealey]

Madras was my first favourite curry, in early 70's UK. It had a rich red, oily base. The style seems to have changed over the years, probably more healthy now, but my curry nirvana is to re-produce those original Madras - any ideas on how to do that Al?

[@AlsKitchen]

Hi. It really difficult to know how to do that without knowing or tasting the curry you had. I have a feeling though that you would of had lots of gravy, it was hot, orange/red in colour and ever so smooth. Am I close?

[@RobHealey]

Al's Kitchen Hi Al, yes the meat was swimming in red oil, the particles in the red oil looked a bit like curdled milk in the way they gloated in the oil. Probably not that healthy I expect but I'd love to revisit. I've read that the Indian restaurants were run by Pakistani's and that they used to use the old Onion Bhaji oil to flavour the gravy. Any clues you have would be most appreciated. I've blogged about my search for Curry Nirvana here shed.robhealey.com.au/cooking/curry-nirvana/

[@RobHealey]

Rob Healey I should have begun 'No, the gravy wasn't smooth like it is now, the meat was swimming in red oil..etc

[@AlsKitchen]

Yeah, I think I could create something similar. The seasoned oil from onion bhajis or pakoras I save when I make them. The curdling is what happens when you fry base gravy. They use to make curries like this in a curry house in piccadilly circus. Email me you email address. I'll send a pic of one I did recently. My email is at bottom of description box.

[@paulsauntson2435]

What brand of ground spices do you recommend Al

[@AlsKitchen]

Hi. I use Rajah, Namco and east end. . I only use Rajah where the mild madras curry powder is concerned. Thx

[@paulsauntson2435]

Thanks again Al👍

[@grahamhoff3867]

Al can i use mild curry powder in this madras

[@AlsKitchen]

Graham Hoff yes of course

[@Massivecatfish]

when does the Cassia bark go in? I didnt see it go in. maybe it went in with the spices

[@AlsKitchen]

You can put it in from the start really, or with the spices

[@Massivecatfish]

I cant wait to give this recipe a go along with your Base gravy. alot of ingredients XD

[@jr1jiu098]

Excellent stuff Al!.....A quick question....For the lamb Madras ingredients you only mention garlic paste....but when you are cooking the curry you say you are adding garlic and ginger paste?

[@AlsKitchen]

You are quite right. I did only use garlic paste though. No problems if you did put ginger in too though. I use garlic/ginger so much, it was a slip of the tongue. Thx

[@jr1jiu098]

Al's Kitchen I used garlic and ginger paste.......The end result was superb. Your precooked lamb recipe is delicious in its own right. Whole family love it. Thanks a lot!... Keep up the good work!

[@AlsKitchen]

Yeah. The pre cooked lamb is great on its own. You are not a million miles away from a delicious stifado (Greek) . Some red wine and shallots etc etc. did the meat come out soft?

[@jr1jiu098]

Al's Kitchen Yep....Melt in the mouth! I had also marinated the lamb in garlic and ginger paste the day before I followed your recipe. Lamb Rogan next I think!

[@punkoid76]

Did the casia go in with the spices?

[@AlsKitchen]

punkoid76 Yes. If did. Thx

[@markspriggs7818]

Are you going to do a book

[@emm7632]

Have tried to make curries over the years from ‘ Indian’ cook books, won’t name names, but the recipes were not good, a lot of the time very bland. Mainly I’m sure to no explanations on how to cook the onions properly or the cooking of the spices properly. They were Certainly not restaurant quality. In all fairness though, in more recent years I’ve got some great books, Les Portes des Indes and Dishoom being two. Had a few friends over for a curry evening. Two of the curries I made were Als. A chasni and this lamb madras. Having made the base gravy and the pre cooked lamb. (Easy and definitely worth making) These curries are amazing. Having lived in Glasgow and being a Chasni fan, I was disappointed not to find it South of the border. Therefore was delighted to see it on this site. Had a go….wow! Exactly as I remembered. I can highly recommend the Chasni. Tend not to go for too many lamb dishes as they can be a bit hit or miss. Love the Roshan Lal in Akbars Leeds. So i thought I would try Als Lamb Madras. The precooked lamb recipe was easy to follow. Made a big batch and have some portioned in freezer. The sauce was really easy to make and tasted great even before the lamb went in. The end dish, complete with a bit of coriander on top was amazing. Real restaurant quality, I will be trying many more curries from this site as they have proved to be spot on! Thanks Al !

[@adamwake1915]

Great recipe, personally I leave the sugar out as I prefer a traditional sour, tangy taste for a madras. A dish that so suits lamb where other dishes don't.

[@PS-xg8ks]

Isn't this more like a Ceylon due to the addition of the coconut flavour

[@Exc369lusive]

Where do you live???

[@joannejones1055]

Can you confirm how many this serves and amount of lamb per portion plz?

[@AlsKitchen]

Serves 1. I use around 8 cubes of lamb per curry. I don't weigh it. Good luck. Al

[@fredmanfv]

So do I double or even triple the ingredients when I cook this for 4 people....?

[@glbh1]

what is base gravy??

[@AlsKitchen]

Hi Michael. Base Gravy is the base sauce that Indian restaurants use to create that special takeaway curry flavour. What my video, it explains what it is and how to make it.

[@chelzeagirl]

i am struggling to find coconut milk powder.. and for where i live i am a little shocked lol,,

[@AlsKitchen]

I buy mine in sainsburys, or any Asian shop usually. You can also use some creamed coconut block. Good luck with finding some!!

[@Carlostype]

What's it like?

[@AlsKitchen]

Really tasty! Try it out!!

[@AbstractMan23]

Al can you do a veg biryani please one day? That would be great!! :-)

[@AlsKitchen]

Sure. What veg do you want in it?

[@AbstractMan23]

Al's Kitchen the best biriyani i had was in my regular place which sadly has now shut down. they made the veg biriyanis to order - and not in a big pot at the start of the day, which is what a south indian restaurant i know does. it included mixed veg: aubergine, potato, carrots and peas. it had fresh mint and also always one fruit stone - i think they told me it was a dried date stone. it imparted a special flavour. it was vegan and didn't include yogurt. i will dig out a pic and pm you on facebook. cheers al!

[@AbstractMan23]

Interesting difference in lighting how the dish looks red in the pan but more brown when in the serving bowl. Look great will do a vegan version of this!

[@AlsKitchen]

It's to do with artificial lighting shining down for the video. Al

[@paulpurcell3584]

Al I want to make for two do I double up cheers

[@AlsKitchen]

Paul Purcell add a little more gravy until enough for two. Add another quarter spice to each spice. Not double

[@trevorrobinson2565]

You forgot to add the cassia bark chef.

[@AlsKitchen]

It's in there Trevor. Went in with all the spices. :)

[@malbig2344]

Trevor Robinson OWNED

[@alanwalls1547]

7

[@val-schaeffer1117]

I think he should have added more lydles of byse gryvy

[@DirtyBreda]

I think you should learn to spell

[@val-schaeffer1117]

@@DirtyBreda I have spelt has he pronounced.

[@cfishmuk73]

OCD. Ingredients added that are not in the recipe (ginger garlic paste). Loads of ingredients not used. Big Al videos have improved in last 5 years.

[@jaretheking]

Lists cassia bark, curry leaves and methi leaves in ingredients list - doesn’t even mention it whilst cooking.

[@cquilty1]

@ jaretheking He did when puts all the spices in. Pay attention!