If you love spicy Indian food, this lamb madras is the perfect recipe for you. Pairing the rich sauce with fresh coconut rice creates a balanced taste sensation.


Lamb Madras: 
600g diced lamb
1 packet Kohinoor Madras Cooking Sauce
2 chopped dried chillis
1 tsp mustard seeds
30ml oil
Chopped coriander for garnish

Coconut Rice:
200g Kohinoor Extra Flavour basmati rice
4 tsp desiccated coconut
1 tsp oil
20g butter
5g salt
300ml boiling water
100ml coconut milk


  • Wash and soak the basmati rice in lukewarm water for 30 minutes before cooking
  • Heat the oil in a pan and add the mustard seeds
  • When the seeds crackle, add the dried chilli and lamb. Sautee until the lamb is browned
  • Add the Kohinoor Madras Cooking Sauce and simmer until the rice is ready.
  • Heat the oil and butter in a thick bottomed pan and add the desiccated coconut. Sautee until the coconut is lightly toasted
  • Drain the rice and add to the pan with salt, boiling water, and coconut milk.
  • Cook on a medium heat until all the water is absorbed and holes form on the surface of the rice
  • Place a kitchen towel on the rice and cover with a lid and reduce the heat to very low and allow the rice to steam for 6 minutes
  • Separate the rice with a fork to make it fluffy
  • Serve the madras and coconut rice together with fresh coriander