Lamb Madras with Bombay Potatoes
Slow cooked lamb shoulder in a rich homemade madras curry sauce served with spicy, turmeric-infused sautéed potatoes.
Estimated Nutrition
Calories
1532.1
kcal / serving
6128.5 kcal total
Carbs
25.6g
per serving
102.4 g total
Fat
112.2g
per serving
448.6 g total
Protein
106.3g
per serving
425.2 g total
Cook Time
240
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
2
tsp
Liquids
200
ml
Meat
2.5
kg
Lamb
Shoulder
NutsSeeds
1
piece
Salt
To taste
1
piece
Black Pepper
Freshly ground, to taste
2
tbsp
2
tbsp
1
tbsp
Mustard Seed
For potatoes
1
tsp
0.5
tsp
1
tsp
1
piece
Cinnamon
Stick
5
piece
1
tbsp
Turmeric
Ground
2
piece
Garlic
Peeled cloves
12
piece
3
piece
2
piece
0.5
tsp
0.25
tsp
Turmeric
Ground, for potatoes
2
tbsp
Coriander
Fresh, roughly chopped for garnish
OilsFats
Vegetables
1
piece
Bird's-Eye Chilly
Green
1.5
cm
Ginger
Peeled root
1
piece
Onion
Thinly sliced
400
g
Tomato
Chopped
500
g
Potato
Cut into 2cm cubes
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16