The Shed

The Saucy Spice Co  http://www.saucyspice.com.au  make a Madras Kit –

 “Rich and aromatic, this is a hotter classic Indian beef curry.”

I followed the instructions, but used 1kg of lamb instead of beef.
Marinated overnight with 1 big onion, 6 squeezed cloves, lemon juice, tin of diced tomatoes, the supplied ground spice (30gms) and 2 tabs Vinegar.

The next day I fried 1 small onion and 3 finger chillies for 20 mins in ghee, then fried the marinade in 3 parts and then fried the meat v briefly, a few bits a time. I don’t think I’ll fry the marinade next time, it was unnecessary but I do like to make sure the onions have had some heat and that the tomato renders down.

Then I put it all in casserole dish with half a tin of coconut cream, which was too much, I will use 1/3rd tin next time, put in a 110C oven (middle) and cooked slowly for 3 hours. I noticed that the aroma was not very strong while it was cooking.

Curries are never at their best when new. This one was Ok, not as aromatic as some.

I froze some portions and re heated them when my old sailing mate Bob Reid came to stay. He is a great cook and curry fan.

The sauce was very oily and it really looked good. It had matured heaps.

Reidy was ecstatic about the curry – I wrote down what he was saying –

“This is Everything

intense flavour”

woohoo that was an excellent response.

I did ‘cheat’ by adding some SpiceZ Garam Masala 10 minutes before the end. This gave it the aromatic spiciness it was missing the first time around.

I thought it was quite a good curry, the lamb was so soft it was falling apart, and I would prefer it not to do that, but otherwise it was a good curry.

There was still this mystical ‘secret ingredient’ missing, but I at least made a curry that was very edible.

I didn’t tell him it was a Madras and afterwards he declared it was very similar to a Beef Rendang – I had add too much coconut milk to it, so that was rather clever of him. I’m not sure if coconut milk should be an ingredient of Madras.