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Lamb Madras Curry

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A bold and spicy Lamb Madras Curry made with tender lamb simmered in a rich tomato-based sauce infused with traditional South Indian spices. Perfect for lovers of hot and hearty curries.

Ingredients

Scale
  • 1.5 lbs lamb shoulder or leg, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Madras curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/4 teaspoon ground cinnamon
  • 1 can (14 oz) diced tomatoes
  • 1 tablespoon tomato paste
  • 1 cup beef or lamb broth
  • Salt, to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Heat oil in a large pot over medium heat. Add onions and sauté until golden brown, about 8-10 minutes.
  2. Add garlic and ginger, cooking for another 1-2 minutes until fragrant.
  3. Stir in Madras curry powder, cumin, coriander, turmeric, chili powder, and cinnamon. Cook for 30 seconds to toast the spices.
  4. Add the lamb pieces and sear until browned on all sides, about 5-7 minutes.
  5. Stir in diced tomatoes, tomato paste, and broth. Bring to a boil, then reduce heat and simmer, covered, for 1.5 to 2 hours or until lamb is tender and sauce has thickened.
  6. Season with salt to taste and simmer uncovered for 10 more minutes if needed to reduce sauce.
  7. Garnish with chopped cilantro and serve hot with basmati rice or naan.

Notes

  • For extra heat, add a chopped green chili or more chili powder.
  • This curry tastes even better the next day after the flavors develop.
  • Use bone-in lamb for a richer flavor if preferred.

Nutrition

Find it online: https://ukfinda.com/lamb-madras-curry/