Lamb Madras Curry

Lamb Madras Curry is a bold and flavorful South Indian-inspired dish known for its deep color, warming spices, and rich, fiery heat. Tender chunks of lamb are simmered in a tomato-based sauce infused with fragrant spices, garlic, ginger, and chili. It’s a hearty, comforting curry that delivers layers of flavor in every bite—perfect for curry night or a cozy weekend meal.

Why You’ll Love This Recipe

• Deep, complex flavor from toasty spices and slow simmering
• Tender lamb that melts in your mouth
• Spicy, but adjustable to your heat preference
• A great make-ahead dish that tastes even better the next day
• Perfect for serving with rice, naan, or flatbreads
• Authentic Indian restaurant-style flavor at home
• Naturally gluten-free
• Customizable with different proteins or vegetables
• Ideal for dinner parties or family meals
• A satisfying and impressive dish for curry lovers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Lamb shoulder or leg (cut into chunks)
• Onion (finely chopped)
• Garlic (minced)
• Fresh ginger (grated)
• Tomatoes (fresh chopped or canned)
• Tomato paste
• Curry leaves (optional, for authenticity)
• Vegetable oil or ghee
• Water or lamb/chicken stock
• Fresh cilantro (for garnish)

Spices:

• Madras curry powder (store-bought or homemade)
• Ground cumin
• Ground coriander
• Ground turmeric
• Garam masala
• Chili powder (adjust to taste)
• Salt and black pepper

Directions

1. Heat oil in a large pot or Dutch oven over medium heat. Sauté onions until deeply golden and caramelized, about 10–12 minutes.
2. Add garlic and ginger; cook for 1 minute until fragrant.
3. Stir in all dry spices and cook for another minute, allowing them to bloom.
4. Add tomato paste and chopped tomatoes; cook until thickened, about 5 minutes.
5. Add the lamb pieces and stir to coat well with the sauce.
6. Pour in water or stock to just cover the meat. Bring to a simmer.
7. Cover and cook on low heat for 1.5 to 2 hours, or until the lamb is tender and the sauce is rich and reduced. Stir occasionally.
8. Adjust salt, pepper, and chili to taste. Sprinkle with garam masala and fresh cilantro before serving.

Servings and timing

This recipe serves 4–6 people.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Variations

• Use beef, chicken, or goat instead of lamb
• Add potatoes or bell peppers for extra texture
• Swap Madras curry powder with a mix of hot curry and paprika
• Stir in coconut milk or yogurt for a creamier, milder curry
• Add a splash of lemon juice or vinegar at the end for brightness
• Make it in a slow cooker—low for 6–8 hours, or high for 3–4 hours

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a saucepan over low heat or microwave in intervals, stirring in between.
Lamb Madras also freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat thoroughly.

FAQs

What cut of lamb is best for curry?

Lamb shoulder or leg works well because it becomes tender after slow cooking.

How spicy is Lamb Madras?

Traditionally it’s medium to hot, but you can adjust the chili to your taste.

Can I make it ahead of time?

Yes, it tastes even better the next day as the flavors develop.

What’s the difference between Madras curry and regular curry?

Madras curry typically has a deeper color and more heat, with a focus on South Indian flavors.

Can I use store-bought curry powder?

Yes, a good quality Madras curry powder works great, but you can also blend your own.

Can I make it in a pressure cooker?

Yes, cook on high pressure for about 30–35 minutes with a natural release.

What should I serve with Lamb Madras?

Basmati rice, naan, roti, or a cooling cucumber raita work beautifully.

How do I thicken the sauce?

Simmer uncovered near the end of cooking, or mash a few pieces of lamb into the sauce.

Can I use ground lamb?

You can, but it won’t have the same texture as slow-cooked chunks. Consider forming small meatballs instead.

Is this dish gluten-free?

Yes, as long as your curry powder and stock are gluten-free.

Conclusion

Lamb Madras Curry is a bold, comforting dish that captures the essence of South Indian spice with tender meat and a rich, fiery sauce. Whether you serve it for a cozy family dinner or a flavorful feast with friends, this curry is sure to impress with its depth, warmth, and vibrant color. Once you try it, you’ll want it in your regular rotation of curry favorites.

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