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I was watching Saturday kitchen the other week and James Martin made a Lamb shank Madras curry. I thought it looked nice, so tonight I made it. I don't know if you know this, but I do make a few curries and consider myself OK at it.

The Lamb shank Madras curry, in my opinion is exceptional, even my old women, who is not the worlds greatest fan of hot curries liked it.

I added some ingredients to it like, some tomato puree, MSG, sugar, but that is up to you. This is just a heads up for curry fans. The spice mix alone is worth a look, IMHO the first Madras spice mix that I've seen that works.

Lamb shank Madras curry

Oddley

As you say it's well worth a look and quite unusual with the large amount of fenugreek but little cumin. I always think that fenugreek is one of the spices that actually smells like a curry.

Phil

I guess there are as many blends as there are blends for garam masala.

this is mine and it comes from Madhur jaffrey...it is a very good blend

MADRAS MIX POWDER:

1 Tablespoon of coriander seeds
1 teaspoon of black peppercorns
1 teaspoon of fennel seeds
10 fenugreek seeds
4 cloves
4-5 dried hot chillies

Place all the above in a non-stick pan and heat until aroma starts to come off, probably 1 - 2 minutes.
Remove from the heat and leave to cool.
Grind in a spice grinder or coffee grinder.
Store in an airtight jar for further use.





My Madras recipe

2 tablespoons of veg oil,
1 teaspoon of garlic / ginger paste
2 tablespoons of watered down tomato paste
1 tablespoon of MADRAS MIX powder (see above)
1 teaspoon of chilli powder
1 teaspoon of methi
1 teaspoon of salt
2 tablespoons of chopped coriander
8 to 10 pieces of pre-cooked chicken
300 ml of base gravy


Heat the oil and add the ginger / garlic paste and cook for one minute.
Add the tomato paste and cook for a further minute.
Add the madras powder mix, the chilli powder, methi and salt.
Cook for two minutes.
Add the base gravy.
Add the chicken ( or whatever pre-cooked you wish) and cook for five minutes stirring constantly.
Add the frsh coriander and cook for a further two minutes.
Serve.

I would put the spices into a dry pan and heat until you can begin to smell them, then grind.This brings out their aroma.