Plain Ready to Eat Pappadums
Ready to eat restaurant style Pappadums.
More Details
Lamb Madras
A classic Indian dish, and one of the most well known and popular curry dishes in the UK, a Madras is named after the city in India now known as Chennai. Just a bit fiery, this classic Madras recipe uses our Madras Spice Paste which is a delicious blend of coriander, turmeric, cumin, chilli and other authentic spices. This means you don't need to fuss about getting the spices separately, and have more time to sit down and enjoy this wonderful spicy Indian dish.
Ingredients
Serves 4 people
- 450g lamb, diced
- 2 tbsp vegetable oil
- 125g onion, diced
- 3 tbsp Patak's Madras Spice Paste
- 250g canned chopped tomatoes
- 25g yogurt
- 1 tbsp fresh coriander, chopped
- salt to taste
- 300ml water
Method
- Heat the oil in a pan and fry the diced onions for 3 minutes. Add the Patak's Madras Spice Paste and continue to fry for a further 2 minutes.
- Add the chopped tomatoes and cook for 5 minutes.
- Add the diced lamb and cook for 20 minutes, adding a little water as necessary if the sauce is too thick.
- Add the yogurt, check the seasoning and add the chopped coriander. Cook for a further 5 minutes until the lamb is tender and cooked through.
- Serve with chapattis.
-
Serves 4 people
- 450g lamb, diced
- 2 tbsp vegetable oil
- 125g onion, diced
- 3 tbsp Patak's Madras Spice Paste
- 250g canned chopped tomatoes
- 25g yogurt
- 1 tbsp fresh coriander, chopped
- salt to taste
- 300ml water
-
- Heat the oil in a pan and fry the diced onions for 3 minutes. Add the Patak's Madras Spice Paste and continue to fry for a further 2 minutes.
- Add the chopped tomatoes and cook for 5 minutes.
- Add the diced lamb and cook for 20 minutes, adding a little water as necessary if the sauce is too thick.
- Add the yogurt, check the seasoning and add the chopped coriander. Cook for a further 5 minutes until the lamb is tender and cooked through.
- Serve with chapattis.
