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.
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
Nutritional Information
- Per serving
- Energy: 604 kcal / 2525 kJ
- Fat: 41.8 g
- Protein: 43.6 g
- Carbs: 17.8 g
