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Lamb Madras Curry

SUBMITTED BY: Lee Jackson 

"This is my all time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!"
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RECIPE RATING:
This recipe has been rated 19 times with an average star rating of 4.5
Read Reviews (14)
PREP TIME  30 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 30 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • Curry Paste
  • 1 1/2 tablespoons coriander seeds
  • 1 1/2 teaspoons cumin seeds
  • 1/2 teaspoon salt
  • 5 whole dried red chile peppers
  • 6 fresh curry leaves
  • 3 tablespoons garlic paste
  • 2 teaspoons ginger paste
  •  
  • 1 1/2 teaspoons ground turmeric
  • 2 1/4 pounds lamb meat, cut into 1 1/2 inch cubes
  • 1/2 cup ghee (clarified butter), melted
  • 1/4 cup vegetable oil
  • 4 onion, sliced 1/4 inch thick
  • 1 (13.5 ounce) can coconut milk
  • 2 cups water, divided
  • 1 teaspoon fennel seeds
  • 6 cardamom pods
  • 1 cinnamon stick
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon sugar
  • 3 tablespoons warm water
  • 1 tablespoon tamarind paste

DIRECTIONS

  1. Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
  2. Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
  3. Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
  4. When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on mar. 10, 2007 by crmallon 
I added some tomato paste and made this with chicken. It was just as good as chicken madras... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed on apr. 16, 2007 by catanzanoj 
This came out really really great! 3 things to note: 1) do NOT overdo the tamarind paste! I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed on apr. 7, 2008 by Brendan 
I used chicken and I couldn't find any curry leaves but it was still fantastic. Really enjoyed it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on nov. 3, 2007 by dsmith513 
This recipe really taste great. I added 2tbl of tomatoe paste,only used an half cup of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on feb. 29, 2008 by TERESEMARY 
This was really good. I used leg of lamb steaks from Trader Joe's and simmered it for about... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on may 2, 2007 by BENJASMOM 
I loved this dish. It turned out delicious and better than anything from a restaurant. The... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed on mar. 21, 2008 by Henrygirls 
I was a bit intimidated by all the spices, but once you start it is easy to do. I used a left... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on feb. 4, 2008 by Mochinda 
First time with curry, and it came out perfect! I substituted chicken, and added a few chopped... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on oct. 11, 2007 by pommie31 
the best indian curry you know MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on aug. 26, 2007 by rachemz86 
This was really great. It wasn't as much preparation/work as i anticipated. used beef instead... MORE

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Nutritional Information
Lamb Madras Curry

Servings Per Recipe: 8

Amount Per Serving

Calories: 519

  • Total Fat: 37.1g
  • Cholesterol: 116mg
  • Sodium: 479mg
  • Total Carbs: 16.2g
  •     Dietary Fiber: 3.9g
  • Protein: 28.6g

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