Lamb Madras Curry
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
6
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Calories
723 kcal
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Course
Main Course
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Cuisine
Indian
Lamb Madras Curry
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A slow cooked Indian treasure! This madras lamb curry is rich, luxurious and intensely flavourful. Jam-packed with fragrance and personality - it just might be one of the finest Indian curries there is!
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Ingredients
- 1 tsp Turmeric
- 1 tsp salt
- 1 tbsp sugar
- 3 tbsp ghee (or vegetable oil)
- 1 tsp cumin seeds
- 1 stem fresh curry leaves (about 10-20 leaves)
- 3 large onions (thinly sliced)
- 5 garlic cloves (peeled and chopped)
- 1 tbsp ginger (minced)
- 4 tbsp Madras curry powder (click for the recipe or use a good quality store-bought powder)
- 2.2 lb lamb (cut into 2inch/5cm chunks)(bone in or out)
- 1 can coconut milk (14oz/400ml)
- 2 tbsp tamarind pulp
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Instructions
- Coat the lamb with the turmeric, salt and sugar and toss around to fully coat. Set aside.
- Mix together the curry powder and chilli powder and about ½ cup water to form a paste. Set aside.
- Heat the ghee in a large pan until hot then add the cumin seeds and curry leaves. Let them sizzle for 10 seconds before adding the onion, garlic and ginger. Stir well to coat everything and then gently cook over a medium heat for 15 minutes until the onions are soft and golden.
- Add the lamb and then the spice paste and stir well to incorporate everything. Turn up the heat a little and let everything come to a simmer over the next 5 minutes. The lamb will release a little liquid and the curry should form a thick sauce.
- Pour in the coconut milk and 1 cup water and bring back to a simmer. Reduce the heat to low and let the curry very gently simmer for 60 minutes with the lid on.
- Remove the lid and let the curry simmer gently for a further 30-50 minutes (if you have bone in lamb it may take a little longer to reach a fork-tender texture. If the curry dries out too much, add some water, a little at a time.
- Remove from the heat and stir in the tamarind and check for seasoning.
Notes
- Suggestions for Serving and Storing
- Suggestions for Serving and Storing
- This curry pairs perfectly with fluffy basmati rice, as well as roti, chapati, naan, and paratha breads. To garnish, I like to keep it simple with just cilantro, but you could also serve it with my deliciously simple Kachumber Salad to balance out the richness.
- For storage, leftovers can be kept in the fridge for up to a week in an airtight container. Lamb madras is also a great candidate for freezing, and can be stored in airtight containers for 3+ months. To reheat from frozen, simply microwave until piping hot, adding a 1/4 cup of water beforehand to prevent the sauce from drying out. Be sure to stir a few times during reheating to avoid scorching.
- You can substitute lamb for goat, pork or beef.
Nutrition Information
Show Details
Calories
723kcal
(36%)
Carbohydrates
16g
(5%)
Protein
30g
(60%)
Fat
61g
(94%)
Saturated Fat
34g
(170%)
Polyunsaturated Fat
4g
Monounsaturated Fat
19g
Cholesterol
141mg
(47%)
Sodium
501mg
(21%)
Potassium
714mg
(20%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
59IU
(1%)
Vitamin C
13mg
(14%)
Calcium
84mg
(8%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 723 kcal
% Daily Value*
| Calories | 723kcal | 36% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 61g | 94% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 141mg | 47% |
| Sodium | 501mg | 21% |
| Potassium | 714mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 13mg | 14% |
| Calcium | 84mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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