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Confusion and indecision: Two Lamb Madras recipes

Journey | Jun 19, 2012 02:57 AM

Hubby has asked me to give a go at making lamb madras, which I've never done before and am confused about the vastly different ingredients used in two recipes I've found on the web. In addition to spices, one uses tomatoes and tamarind, and the other doesn't.. I realise everyone has their own recipes, but would have thought there would be more in common! Both claim to be "authentic", whatever that means!

Recipe 1: coriander, peppercorn, fennel, fenugreek, clove, red chillies, onion, ginger, garlic, fresh tomatoes, coconut, cilantro/coriander to garnish. This one has a sauce that clings to the meat.

Recipe 2: coriander seeds, cumin seeds, red chillies, fresh curry leaves, garlic, ginger, ground tumeric, ghee, onion, coconut milk, fennel seeds, cardamon pods, cinnamon, garam masala, tamarind. This one looks like it will be a bit saucier than the first.

I've never had it, but the husband - who loves it - can't recall the overall taste, but thinks it has tomatoes or was otherwise a deep red, so not much help!

Does anyone have any opinions? I'm one of these who end up with bland curries (despite using fresh whole herbs, etc.) and really don't want to end up with yet another dish that fails to "wow".

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