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Lamb Madras Curry

Lamb Madras Curry (Bold & Spicy Flavors)

Lamb Madras Curry is a fiery and flavorful Indian dish that’s perfect for spice lovers. Tender lamb is simmered in a rich, aromatic sauce made from a blend of spices, tomatoes, and tamarind. This dish is easy to customize - adjust the heat, swap proteins, or make it creamy with coconut milk. Serve with rice or naan for a satisfying meal that’s sure to impress. Whether for a cozy dinner or a special occasion, this curry is a showstopper.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 tsp turmeric powder
  • 2 tsp cumin seeds
  • 1 tbsp ground coriander
  • 1-2 tsp chili powder (adjust to taste)
  • 1 tsp garam masala
  • 2 medium onions (finely chopped)
  • 4 cloves garlic (minced)
  • 1 inch piece ginger (grated)
  • 2 lbs lamb (shoulder or leg, cut into bite-sized pieces)
  • 3 tbsp vegetable oil
  • 1 can (14 oz) diced tomatoes
  • 1 cup coconut milk (optional for a creamier curry)
  • 2 tbsp tamarind paste (or juice of half a lime as a substitute)
  • Fresh cilantro leaves
  • Lime wedges
  • Plain yogurt (optional)

Equipment

  • large pan

Method
 

Instructions
  1. Trim any excess fat from the lamb and cut it into even pieces.
  2. Season with salt and pepper, then set aside.
  3. Heat a large pan over medium heat and add cumin seeds. Toast for 1 minute until aromatic.
  4. Add ground coriander, chili powder, and turmeric, stirring for another minute. Remove from heat and set aside.
  5. Heat vegetable oil in the same pan. Add chopped onions and sauté until golden brown (8-10 minutes).
  6. Stir in garlic and ginger, cooking for 2-3 minutes until fragrant.
  7. Add the toasted spices to the pan and mix well with the aromatics.
  8. Pour in the diced tomatoes and cook for 8-10 minutes until the mixture thickens and oil separates from the masala base.
  9. Add the lamb to the pan, stirring to coat the pieces in the spice mixture.
  10. Pour in enough water or stock to cover the lamb and bring to a boil.
  11. Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the lamb is tender.
  12. Stir in tamarind paste and coconut milk (if using) in the last 10 minutes of cooking.
  13. Taste and adjust seasoning with salt, chili powder, or lime juice.
  14. Garnish with fresh cilantro leaves and a dollop of yogurt for a cooling contrast.