Recipe 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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 tablespoons
1 1/2 teaspoons
whole dried red chile peppers
fresh curry leaves
1 1/2 teaspoons
2 1/4 pounds
lamb meat, cut into 1 1/2 inch cubes
ghee (clarified butter), melted
onion, sliced 1/4 inch thick
1 (13.5 ounce) can
1 1/2 teaspoons
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!
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!
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!
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
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.......
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. sauce was slightly sweet with a little warmth. Good recipe, but hasn't replaced my favorite take-away. will try the recipe again.
* Percent Daily Values are based on a 2,000 calorie diet.
Lamb Madras Curry
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 519
** Calories from Fat: 334
Easy recipes for summer get-togethers.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This homemade Indian chicken curry dish is so delicious, you won’t miss takeout.
See how to make a spicy, Indian-style curried lamb stew.
Lamb is stewed in Moroccan spices until moist and tender.