In my last post I showed you how to make a base stock to make lots of different curries. In ‘Homemade Keema Madras ‘or’ Use The Sauce’, I bring you a finished classic that uses that very stock sauce to give a real depth of flavour to this awesome curry. Traditionally the madras is a spicy curry and should be quite hot and even though I do not add additional chilli powder to this recipe, there is nothing stopping you at all.
The process for making this is quite simple and even if you aren’t used to making curry this way, it is totally straight forward.
It also tastes amazing!
Read on to find out how to make your first authentic curry house classic all in approximately thirty minutes.
Keema Madras ‘or’ Use The Sauce Ingredients
- 500 g minced lamb
- 250 g spinach steamed and pureed
- 200 ml homemade curry stock sauce
- 2 fresh green chillies
- 1 onion finely diced
- 1″ fresh ginger grated
- 2 cloves of garlic pureed
- 1tbsp tomato puree
- 1tbsp madras powder
- 1tsp fenugreek seed powder
- 1tsp ground cumin
- 1tsp garam masala
- 1/2 tsp turmeric
- yoghurt to finish
As usual with any curry dish it starts with the preparation of the onion and the garlic and ginger. Slice the onion into a fine dice and puree the ginger and garlic. You can then fry the onion until soft and add the garlic ginger and all the spices (apart from the turmeric).
Fry the aromatics and spices until the kitchen smells intoxicating and then add the minced lamb. While the mince is browning, give the spinach a quick two minutes in the microwave and then blitz in a blender to make a vibrant green puree.
Once the mince is brown, stir the spinach through the mince and then add the pre-prepared curry sauce.
At this point you should be about ten minutes into the recipe so you can cover the pan and allow the mince and other ingredients to infuse for an further 20 minutes.
Right at the end of the cooking you can adjust the seasoning to your liking and add the turmeric. I like to add the occasional hit of full fat yoghurt to the sauce to change the colour slightly and add a little acidity. Add the chillies and leave the seeds in to give it a real whack of heat.
Your curry is now complete. It should smell (and more importantly taste) just like a restaurant madras. In my opinion it is even better but then I am slightly biased.
Serve the dish with a mint raita and a selection of bread. I managed to get some Gujurati bread the other day called Methi Thepla which was absolutely delicious with this curry.
I hope you enjoy eating this curry. It was truly delicious. I think I will make this again before the end of the week it was that good!