How to MAKE LAMB MADRAS (Non Base) INDIAN RESTAURANT QUALITY.
Delicious Lamb Madras (Non Base) Ingredients: 600g Diced Lamb 3 Medium Onion Chopped. 4 Tbsp Oil 2 Tbsp Garlic & Ginger Paste. 1 Tsp Salt Add To Taste 1 Tsp Chili Powder. 1 Tbsp Turmeric Powder. 1 Tbsp Paprika Powder 1 Tbsp Cumin Powder 1 Tbsp Corrinder Powder. 1 Tbsp Tomato Puree. 1 Tsp Garam Masalla. 0.5 Tsp Cloves Grounded. 0.5 Tsp Black Peppercorns Grounded. 2 Bayleaves. 2 Small Cassia Bark Sticks. 3 Cardamoms Pods. 900ml Water. 1 Tsp Lemon Juice. Garnish: Finely Chopped Corrinder. *This Dish can be Hotter as like a Vindaloo strength* Replace with 1 Tsp Chili to 2 Tbsp of Chili powder *** Thickness of Sauce varies to own preferences (the key is stir to thicken) Cooking times may Slight Vary on Sauce thickness Cookers Ranges have different heating ranges please slight adjust accordingly *** Enjoy!
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