Slow-cooker / Oven Lamb Madras
It’s one of those recipes that you need to remember to marinate the day before, but if you forget, a couple of hours will be okay! Serve with homemade naan, when you have tried it, you will never return to shop-bought! It’s easy to make and the recipe makes a large quantity so that you can freeze some of the dough, which as a result you will have the dough to hand for future Indian meals! So it’s an all-around winner!
My travels to India did not mean hot spicy food, but food with flavor! Indian restaurants in Britain cater to an expectation, so making food that is eye-watering hot! Likewise, Indian in America caters to an expectation of flavor, so the food is usually less spicy and well balanced, as this dish is.
More slow-cooker crockpot recipes
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Carmenere from Chile is a great wine to pair with red meat Indian food. It’s a medium-bodied red wine with black fruit and pepper. It particularly paired with the madras spice blend in this dish. However, the rich wines of Puglia, like Primitivo or Negro Amaro also like spicy Indian food, but Zinfandel from California originated from Puglia so has the characteristics to pair well.
SLOW-COOKER / OVEN LAMB MADRAS
4 Tbsp Plain yogurt
1 Tbsp Cumin powder
1 Tsp Turmeric powder
2.2 lb / 1 Kg Lamb shoulder
2 Onions Sliced (UK use 4 onions)
4Tbsp Madras curry powder
8 Garlic cloves grated
2″ / 4 cm Ginger grated
14oz / 400g Can of tomatoes
3 Dried chillis
5 Curry leaves
4 Cardamom pods burst
3 Tbsp Lime pickle
300ml Chicken stock
Combine the first 3 ingredients in a bowl then coat the lamb shoulder with it. Leave overnight in the refrigerator to marinate. (Or 2 hours if you forgot)
SLOW-COOKER brown the lamb in a skillet over medium heat and place in the crockpot.
Place the onion in the skillet and saute for 10 minutes. Stir through the curry powder, garlic, and ginger, then cook for another 3 minutes until fragrant. Place in the crockpot with the lamb and all the other ingredients then cook on low for 6-8 hours.
OVEN COOK brown the lamb in a dutch oven over medium heat. remove and keep warm.
Place the onion in the dutch oven and saute for 10 minutes. Stir through the curry powder, garlic, and ginger, then cook for another 3 minutes until fragrant. Place the lamb and all the other ingredients, stir and bring to a simmer. Place in the oven with the lid on for 3 hours. remove the lid and cook for a further 1 hour.
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
1/4 cup butter, melted
Place all the ingredients in a bread-making machine and put on dough setting. Leave to rise for 1 hour. When ready, beat down with your fist then roll into flatbreads, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. Roll out into flatbreads
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well-oiled bowl, cover with a damp cloth and set aside to rise. Let it rise 1 hour until the dough has doubled in volume. Beat down the dough with your fist. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. Roll out into flatbreads
If you are traveling in Massachusetts, Passage To India in Salem is a great place to eat beautifully cooked Indian food.