Lamb Madras
Experience the rich, aromatic flavors of Indian cuisine with this Lamb Madras recipe. Perfectly spiced and tender pieces of lamb simmered in a fragrant blend...
- Prep time
- 10 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 680 gram boneless lamb shoulder or leg cut into 4cm cubes
- 30 ml vegetable oil or ghee
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons Madras curry powder
- 1 1/2 teaspoons turmeric ground
- 1 teaspoon coriander ground
- 1/2 teaspoon fennel seeds ground
- 400 gram diced tomatoes
- 400 ml coconut milk
- 1 tablespoon tamarind paste
- 1 teaspoon sugar optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- cilantro for garnish
Instructions
- 1
Heat the oil or ghee in a large Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until softened and golden brown, about 10 minutes.
- 2
Stir in the garlic, ginger, Madras curry powder, turmeric, coriander, and fennel seeds (if using). Cook for 1 minute, stirring constantly, until fragrant.
- 3
Add the lamb and cook, stirring occasionally, until browned on all sides, about 5 minutes
- 4
Stir in the diced tomatoes, chicken stock, coconut milk, tamarind paste, sugar (if using), salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the lamb is tender
- 5
Remove the lid and simmer for an additional 15-20 minutes, or until the sauce has thickened slightly.
- 6
Taste and adjust seasonings with additional salt, pepper, or tamarind paste as desired.
- 7
Serve hot, garnished with chopped fresh cilantro (optional) over rice or naan bread
- 8
For a richer flavor, marinate the lamb in the Madras curry powder, yogurt, and a little bit of oil for at least 30 minutes before cooking
- 9
If you don't have tamarind paste, you can substitute it with an equal amount of lemon juice or mango chutney
- 10
Serve your Lamb Madras with a side of raita (cucumber yogurt dip) to cool down the palate