For an even richer flavor, consider marinating the lamb in the curry paste overnight. Feel free to adjust the amount of chili peppers to control the level of spice. Making this curry a day or two in advance allows the flavors to meld and deepen, resulting in an even more delicious dish.
Lamb Madras Curry
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PREP TIME30 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 30 mins
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SERVING8 People
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VIEWS174
Experience the rich and complex flavors of this Lamb Madras Curry. A culinary journey of tender lamb simmered in an aromatic blend of spices, coconut milk, and tamarind, creating a dish that deepens in flavor with time. Perfect for those who appreciate a curry with depth and character.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol116 mg
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Fiber4 g
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Protein29 g
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Saturated Fat21 g
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Sodium479 mg
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Sugar5 g
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Fat37 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Toast coriander seeds in a dry, medium skillet over medium-low heat until they begin to turn brown and pop; transfer to the bowl of a food processor or a spice grinder. Toast dried chile peppers and cumin seeds, separately, in the same skillet, transferring to the food processor once each toasted. Add salt to the food processor; grind to a fine powder. Combine spice mixture, garlic paste, and ginger paste to form a thick curry paste.
02
Step
0 mins
Toast fennel seeds in the same skillet; set aside. Sprinkle turmeric over lamb until lightly coated.
03
Step
12 mins
Heat a Dutch oven over medium heat; add ghee and vegetable oil. Add onions; cook until golden brown, about 10 minutes. Stir in curry paste; cook for 1 minute. Add lamb; cook for 1 minute. Add 1 cup water and 2/3 can coconut milk; bring to a boil, then reduce heat to low. Simmer for 10 minutes.
04
Step
1 hrs 30 mins
Stir in remaining 1 cup water, remaining 1/3 can coconut milk, curry leaves, cardamom pods, cinnamon stick, and fennel seeds. Cover Dutch oven with lid slightly ajar; return to a simmer. Cook until lamb is tender, about 1 1/2 hours, stirring occasionally and thinning with water if sauce becomes too thick.
05
Step
5 mins
Stir garam masala and sugar into lamb mixture. Stir 3 tablespoons warm water and tamarind paste together; add to lamb mixture. Cook until sauce thickens, about 5 minutes more. Remove and discard cardamom pods and cinnamon stick before serving.
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RECIPE REVIEWS
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Robert Botsford
Feb 17, 2025I found that using lamb shoulder was even more tender and flavorful.
Sheila Kling
Dec 11, 2024This recipe is amazing! The flavors are so complex and delicious.
Scottie Blandagrant
Aug 27, 2024I added a pinch of cayenne pepper for extra heat, and it was perfect!
Aaron Abshire
Jan 20, 2024The curry paste is the key to this recipe. Don't skip toasting the spices!
Syble Christiansenbosco
Dec 11, 2023I made this for a dinner party, and everyone raved about it! Will definitely make it again.