Lamb Madras Curry Recipe - Allrecipes.com
Lamb Madras Curry Recipe
  • READY IN hrs

Lamb Madras Curry

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 30 mins

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 More Reviews

Most Helpful Positive Review
Apr 16, 2007

This came out really really great! 3 things to note: 1) do NOT overdo the tamarind paste! I cut the recipe in half, then used a teeny bit more than it called for, and it was too strong at first. It's mellowed, but just be careful 2) it took 2 1/2 hours for my leg of lamb meat (cut into pieces) to get tender, not 1 1/2! 3) you will need to add salt at the end! It doesn't call for it, but you do need it!I know that's probably common sense, but just wanted to make a note. Enjoy!

 
Most Helpful Critical Review
Aug 19, 2011

I have been cooking curries for a few years and this wosrt!! overall a good flavour but does not resemble a madras and is far too oily even though I did not use Ghee!!! Much better curries out there!! Dirty!

 

43 Ratings

Mar 10, 2007

I added some tomato paste and made this with chicken. It was just as good as chicken madras from an expensive restaurant. We simplified it a bit by adding all the spices at the same time to the chicken as it was cooking... it came out beautifully. It was so good, that we will make it regularly from now on. Thanks so much for this recipe!

 
Nov 03, 2007

This recipe really taste great. I added 2tbl of tomatoe paste,only used an half cup of coconut milk and 2 cups of water. I also added 1tbl of flour when simmering the sauce as well as salt and pepper to taste. I used prepard dried curry powder instead of making the curry paste as well maybe about 3tbl of it. Even with all of these changes this recipe cooked up very nicely. I served it over jasmine rice

 
Feb 29, 2008

This was really good. I used leg of lamb steaks from Trader Joe's and simmered it for about 2.5 hours. Loved the homemade curry, the dish came out excellent. Thank you! Post more of your dishes please.......

 
Apr 07, 2008

I used chicken and I couldn't find any curry leaves but it was still fantastic. Really enjoyed it.

 
May 02, 2007

I loved this dish. It turned out delicious and better than anything from a restaurant. The spices were perfect and the peppers gave nice heat.

 
Mar 21, 2008

I was a bit intimidated by all the spices, but once you start it is easy to do. I used a left over lamb shoulder roast. could not find dried red peppers, so I tried substituting 1/2t of powder. sauce was slightly sweet with a little warmth. Good recipe, but hasn't replaced my favorite take-away. will try the recipe again.

 

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Nutrition

  • Calories
  • 519 kcal
  • 26%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 37.1 g
  • 57%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 477 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Lee Jackson
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