Lamb Madras

Name: Lamb Madras
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: Indian
Ingredients: 680 gram boneless lamb shoulder or leg cut into 4cm cubes; 30 ml vegetable oil or ghee; 3 cloves garlic minced; 1 tablespoon ginger grated; 2 tablespoons Madras curry powder; 1 1/2 teaspoons turmeric ground; 1 teaspoon coriander ground; 1/2 teaspoon fennel seeds ground; 400 gram diced tomatoes; 400 ml coconut milk; 1 tablespoon tamarind paste; 1 teaspoon sugar optional; 1/2 teaspoon salt; 1/4 teaspoon black pepper freshly ground; cilantro for garnish

Jump to Recipe

Experience the rich, aromatic flavors of Indian cuisine with this Lamb Madras recipe.

Perfectly spiced and tender pieces of lamb simmered in a fragrant blend of Madras curry powder, coconut milk, and tangy tamarind create a dish that is both hearty and deeply satisfying. Whether you’re hosting a dinner party or enjoying a quiet meal at home, this Lamb Madras is sure to impress with its vibrant colors and tantalizing aroma.

This recipe combines traditional Indian spices with succulent lamb to deliver a robust and flavorful curry. The addition of coconut milk adds a creamy texture, while the tamarind paste provides a subtle tanginess that balances the dish perfectly. Served over a bed of rice or with warm naan bread, this Lamb Madras is not only delicious but also easy to prepare, making it a great choice for both novice and experienced cooks alike.

Lamb Madras

Preparation: 10 min
Cooking: 1 h 30 min
Ready in: 1 h 40 min

For: 4

Print this Recipe

Ingredients

680 gram boneless lamb shoulder or leg (cut into 4cm cubes)
30 ml vegetable oil or ghee
3 cloves garlic (minced)
1 tablespoon ginger (grated)
2 tablespoons Madras curry powder
1 1/2 teaspoons turmeric (ground)
1 teaspoon coriander (ground)
1/2 teaspoon fennel seeds (ground)
400 gram diced tomatoes
400 ml coconut milk
1 tablespoon tamarind paste
1 teaspoon sugar (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper (freshly ground)
cilantro (for garnish)

Instructions

Heat the oil or ghee in a large Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until softened and golden brown, about 10 minutes.
Stir in the garlic, ginger, Madras curry powder, turmeric, coriander, and fennel seeds (if using). Cook for 1 minute, stirring constantly, until fragrant.
Add the lamb and cook, stirring occasionally, until browned on all sides, about 5 minutes
Stir in the diced tomatoes, chicken stock, coconut milk, tamarind paste, sugar (if using), salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the lamb is tender
Remove the lid and simmer for an additional 15-20 minutes, or until the sauce has thickened slightly.
Taste and adjust seasonings with additional salt, pepper, or tamarind paste as desired.
Serve hot, garnished with chopped fresh cilantro (optional) over rice or naan bread

Tips

For a richer flavor, marinate the lamb in the Madras curry powder, yogurt, and a little bit of oil for at least 30 minutes before cooking
If you don't have tamarind paste, you can substitute it with an equal amount of lemon juice or mango chutney
Serve your Lamb Madras with a side of raita (cucumber yogurt dip) to cool down the palate