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Lamb Madras Curry

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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2 h 30 m servings 519 cals
Original recipe yields 8 servings


  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 37.1 g
  • 57%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 35
  1. 49 Ratings

Most helpful positive review

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 firs...

Most helpful critical review

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 t...

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Least positive

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 firs...

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 ...

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 ...

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 di...

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

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.

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...

This was really great. It wasn't as much preparation/work as i anticipated. used beef instead of lamb and cooked it in the pressure cooker for half the time, and without the lid for half the tim...

First time with curry, and it came out perfect! I substituted chicken, and added a few chopped potatoes, was delicious. Also, didn't have the whole dried chiles, so used about 2 Tbs. of chili po...