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Lamb Madras

I do love a Lamb Madras. The good thing about a Madras is it can be as simple or as complicated as you like.

The basics of Madras are tomatoes, something sharp & sour such as lemon juice or tamarind and plenty of chilli heat.

As we don’t have lamb curry all that often I decided to go to town with this recipe with a deep, rich sauce.

The Lamb Madras Curry Gravy

This recipe has a curry gravy which is made separately. There is enough gravy for the Lamb Madras and I had about 250ml left which could be frozen and used in another curry at another time. If you like plenty of sauce though you may decide to use all of it.

The Lamb

For this recipe I used lamb shoulder, off the bone. You could of course use leg or neck and it’s entirely up to you if you want to leave the meat on the bone.

I didn’t pre-cook the meat in this recipe. I added the lamb to 1/2 of the gravy which had been allowed to reduce so it was nice and thick. This coated and sealed the lamb before I added the rest of the gravy and allowed the dish to cook slowly, resulting in a deep rich sauce.

The lamb would be cooked after 45 minutes but in my opinion its best left for 1.5 hours so it’s melt in the mouth tender.

The Heat

We have our Madras reasonably hot but the level of heat can be altered to suit your taste with the addition of chilli powder for more heat or less chilli powder if you want something milder.

Of course you could add fresh chillies or if you like real heat try adding some Naga Chilli Pickle!

For More Curry Recipes Click Here

Click Here To Buy ‘Ome Made Curry Masalas

For my recipe I use ‘Ome Made Curry masalas. Of course the recipe will work with your own or favourite brand of curry powder.

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B.I.R Curry Powder

BIR Curry Powder

B.I.R (British Indian Restaurant) Curry Powder, Masala or Mix powder are all terms which come up when discussing the cooking techniques for curry from British restaurants and takeaways.

Most curry houses will use a basic curry powder or masala, often referred to as Madras curry powder plus a special, secret spice blend know as ‘mix powder’.

The reason for this is convenience. When making large amounts of dishes, using individual whole and ground spices in each dish, as traditional recipes do, when making 300+ covers a night would be impossible to do consistently.

So Why Use A Curry Mix At Home?

If you want to recreate the flavours of your favourite Indian Takeaway at home then using a pre-made B.I.R curry powder is one way of doing that. It’s also convenient plus you may not have time to make your own curry powders or you find getting all the right ingredients to much trouble.

Of course you can make your own. There are plenty of recipes on how to do that in books and on the internet.

‘Ome Made B.I.R Curry Masala

If you don’t want to make your own curry powders or you want something convenient for when you run out of your own, we have some thing that is perfect!

B.I.R Curry Masala

Our B.I.R Curry Masala is based on a Madras type curry powder but with some of the spices that go in to a restaurants special mix powder added. We literally went through 100s of recipes to find a happy medium of spices that gave consistent results that we tested with great results at home.

‘Ome Made B.I.R Curry Masala has a mild, balanced flavour which enables the flavour of your added ingredients shine through.

B.I.R Curry Masala can be used in any recipe that requires curry powder. Or if a curry recipe specifies individual spices B.I.R Curry Masala can be used in their place. You can also use our masala for B.I.R recipes that specify a curry powder and mix powder, just replace the quantities with our B.I.R Curry Masala.

Buy ‘Ome Made B.I.R Curry Masala Here

For more recipes and ideas on B.I.R curries check out our Blog http://www.omemade.com/British-Indian-Restaurant-Curry.

Have a look at the full range of ‘Ome Made products here.

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Pathia

Pathia – Sweet, Hot & Sour Curry

Pathia is a wonderful Indian dish that has it’s roots in Persia. Sweet, hot and sour it hits all the right notes in out household.

Obviously you can alter the level of heat to suit your taste by using more or less Chilli powder and fresh chillies.

Pathia

Chicken & Paneer Pathia Made With ‘Ome Made B.I.R Curry Masala

For this recipe I used chicken thigh as the main ingredient with a little added paneer. If you are using chicken breast it may take a little less cooking.

You can use whatever main ingredient you like though. Prawns work really well. If you are using lamb or beef remember they will need longer cooking or try par-cooking first. If you want a vegetarian version You can use whatever you like. If using root vegetables such as potatoes and carrots try par-boiling before adding to the sauce. They will then cook quicker and take on more flavour from the sauce.

Obviously I used my own ‘Ome Made B.I.R Curry Masala for this dish. You can however use any branded curry masala or your own version.

Base Sauce

Pathia - Base Sauce

I’ve used a base sauce for this recipe but I’ve made one especially for this curry. It’s a bit heavier on the tomatoes than most base sauces.

If you want to use your own base sauce go ahead. Just add the tomato ingredients to the fried spices before adding your own base.

For more on base sauce and British Indian Restaurant style cooking follow this link.

Spicing Essence

This is what makes my version this curry a little bit different. You’re basicly making an aromatic, sweet and sour syrup,

Added towards the end of the cooking it adds a lovely sweet layer of flavour, with some subtle tones from the spices.

You can of course adapt this syrup to your own liking, using extra spices or less, depending on your taste.

By the way, try this syrup drizzled over onion bhajis for a treat, it tastes amazing!

Pathia - Spicing Essence