Bangers and Mash
If you can’t find a store bought banger sausage and want to make them from scratch, a recipe I made is: 4lbs ground pork, 1/2 cup breadcrumbs, 1 tbsp salt, 1 tsp ginger, 1 tsp mace, 1 tsp white pepper, 1 tsp nutmeg, 1 tsp …
Tag: British
Lamb Madras Curry
Lamb Madras Curry
This is another version of madras curry, using leg of lamb. Madras curry is from southern India , but is also highly popular in England. The curry sauce is flavored with individual whole spices such as black cardamom, cinnamon sticks, curry leaves, bay leaves, mustard seeds; with onion, garlic, ginger, and chili aromatics; simmered with yogurt, coconut milk, tamarind, and tomatoes. The lamb is simmered in the sauce until tender. This lamb curry is fully flavored and spicy, with a nice tang from the yogurt and tamarind. Serve the curry with basmati rice and naan.
Ingredients
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp kashmiri chili powder
- 2 lbs leg of lamb cut into 1” cubes
- 2 tbsp vegetable oil
- 1 medium yellow onion finely chopped
- 1 tsp brown mustard seeds
- 6 curry leaves
- 2 whole black cardamom smashed
- 1 cinnamon stick
- 5 garlic cloves minced
- 2” ginger peeled and minced
- 5 birds eye chilies minced
- 2 tbsp tamarind concentrate
- 24 oz canned tomatoes chopped
- 1/2 cup plain yogurt
- 1/2 cup coconut milk
- 2 bay leaves
Garnish
- cilantro chopped
Instructions
- Season the lamb with cumin, coriander, and chili powder. Marinate overnight.
- Heat up the cooking oil in a large sauté pan over medium heat. Sauté the onions for 10 minutes.
- Add in the cardamom, cinnamon stick, mustard seeds, and curry leaves. Sauté for 2 minutes.
- Stir in the garlic, ginger, and birds eye chilies. Sauté for 3 minutes.
- Add in the tomatoes. Cook for 5 minutes.
- Pour in the yogurt, coconut milk, tamarind concentrate, and bay leaves. Simmer for 10 minutes.
- Add in the lamb. Turn down the heat to low and simmer for 90 minutes.
- Season with salt to taste.
Madras Curry Powder
Madras Curry Powder
While the British claim to have invented madras curry powder in th 1960’s, it can be traced back to South India in the state of Tamil Nadu in the 1700’s. The spice was commercially produced and sold to the British army and government.To make the curry powder, I recommend individually toasting all of the whole spices, since they all toast at different rates. Once all of the spices are cooled, grind all of them in a spice grinder. You can use the curry powder in a variety of South Asian curries; pairing well with just about every protein.
Equipment
- Spice grinder
Ingredients
- 3 tbsp cumin seeds
- 3 tbsp coriander seeds
- 2 tbsp black peppercorns
- 1 tbsp fennel seeds
- 1 tbsp black mustard seeds
- 3” cinnamon stick
- 2 bay leaves
- 1 1/2 tbsp fenugreek seeds
- 2 star anise
- 10 curry leaves
- 8 green cardamom pods
- 1 tbsp ground turmeric
- 4 dried Kashmiri chilies
Instructions
- Individually dry toast all of the whole spices. Grind everything together in a spice grinder.
