Lamb Madras curry is one of the most popular Indian curry dishes. A lamb madras recipe uses the authentic madras spices and a beautiful cut of lamb. Try it!
- 15ml (1 tbsp) ground cumin
- 15ml (1 tbsp) ground coriander
- 5ml (1 tsp) chilli powder
- 1kg (2lbs) lamb leg meat, cubed
- 30ml (2 tbsp) vegetable oil
- 2 onions, peeled and finely chopped
- 5ml (1 tsp) brown mustard seeds
- 5 curry leaves
- 2 black cardamom, crushed
- 1 cinnamon stick
- 5 garlic cloves, peeled and crushed
- 5cm (2in) fresh ginger, peeled and grated
- 5 bird’s eye chillies, washed and finely chopped
- 30ml (2 tbsp) tamarind concentrate
- 600g (1½lb) chopped tomatoes
- 125ml (½ cup) yogurt
- 125ml (½ cup) coconut milk
- 2 bay leaves
- 90ml (6 tbsp) fresh coriander leaves, washed and chopped
- Mix the cumin, coriander and chilli powders together and mix into the lamb until the meat is covered in spices.
- Marinate the lamb at least 2 hours or overnight.
- Fry the onions in the oil until softened.
- Add the mustard, curry leaves, cardamom and cinnamon to the onions and continue frying until their aromas are released.
- Add the garlic, ginger and chillies to the mixture and fry for 3 minutes.
- Pour in the tamarind, tomatoes, yogurt, coconut and bay. Give it a good stir and let the mixture slowly bubble for 10 minutes until a thick gravy has formed.
- Place the marinated lamb into the mixture, and let the curry cooked on a slow simmer for 90 minutes or until the meat is cooked and tender.
- Season to taste.
- Garnish with coriander and serve with rice or naan.
- Category: Main Course
- Cuisine: Indian
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6.7 g
- Sodium: 430 mg
- Fat: 26.9 g
- Saturated Fat: 9.9 g
- Carbohydrates: 14.7 g
- Fiber: 4.1 g
- Protein: 45 g
- Cholesterol: 125 mg