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Lamb madras with okra bhindi and peshwari naan
Fruit and vegetables
5
garlic
cloves, minced
1 tbsp minced fresh root
ginger
3
onions
, finely chopped
1 tsp ground
coriander
1 tsp dried
fenugreek
leaves
½
lemon
, juice only
10
okra
1
aubergine
, chopped
1
onion
, chopped
3 cloves
garlic
, crushed
1 tbsp crushed fresh root
ginger
1 green
chilli
, chopped
2
beef tomatoes
, diced
Tins, packets and jars
400g tin
chopped tomatoes
Cooking ingredients
20ml/¾fl oz
vegetable oil
3
bay leaves
3
cardamom
pods
2
cinnamon
sticks
1 tsp
turmeric
1 tsp ground
cumin
1 tsp
garam masala
1 tsp madras
curry powder
2 tsp Kashmiri
chilli powder
2 tsp
chilli powder
pinch
salt
pinch
salt
25ml/1fl oz
white wine vinegar
2 tbsp
vegetable oil
1 tsp
chilli powder
1 tsp
turmeric
1 tsp garam marsala
1 tsp
cumin
seeds
300g/10½oz strong bread
flour
1 tsp
caster sugar
1 tsp
salt
½ tsp
baking powder
10g/1/3oz dried fast-action
yeast
100g/3½oz
ground almonds
3 tbsp
desiccated coconut
2 tbsp light
brown sugar
2 tbsp
sesame seeds
3 tbsp
flaked almonds
Dairy, eggs and chilled
25g/1oz unsalted
butter
, melted
150ml/5fl oz plain
yoghurt
3 tbsp
double cream
25g/1oz unsalted
butter
Meat, fish and poultry
500g/1lb 2oz boneless
lamb
, cubed
Other
100ml/3½fl oz freshly boiled water
Back to recipe
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