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Lamb Madras

Lamb Madras: A Cozy Curry Adventure You’ll Love

Experience the warmth of Lamb Madras, a delectable, gluten-free curry that brings the flavors of South India into your home.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Blend
  • 1 tablespoon Coriander Seeds Toasted for enhanced flavor.
  • 1 tablespoon Cumin Seeds Toasted for richer taste.
  • 1 teaspoon Black Peppercorns Can use pre-ground if necessary.
  • 1 tablespoon Fenugreek Seeds Substitute with ground fenugreek if preferred.
  • 1 piece Star Anise Can omit or use a pinch of anise extract.
  • 4 pods Green Cardamom Pods Use ground options sparingly.
  • 1 tablespoon Black Mustard Seeds Can replace with yellow mustard seeds.
  • 1 teaspoon Turmeric Essential for color and flavor.
  • 1 tablespoon Paprika Smoked paprika can add a different profile.
  • 1/2 teaspoon Cayenne Adjust based on taste preferences.
  • 1/2 stick Cinnamon Can be omitted.
  • 1 tablespoon Dried Fenugreek Leaves Fresh leaves can substitute.
For the Curry
  • 2 tablespoons Oil Any cooking oil will suffice.
  • 2 pounds Lamb Leg Can substitute with chicken or pork.
  • 1 piece Onion Both yellow and red work well.
  • 4 cloves Garlic Minced; powdered garlic can serve in a pinch.
  • 1 tablespoon Grated Ginger Adds warmth.
  • 2 pieces Bird's Eye Chilies Adjust quantity based on desired spice level.
  • 1 can Crushed Tomatoes Forms the base of the curry.
  • 1 can Coconut Milk Adds creaminess.
  • 2 tablespoons Tamarind Paste Can use lemon juice as a substitute.
  • 2 pieces Bay Leaves Can omit if unavailable.
  • 1/2 cup Lemon Juice Adds brightness.
  • to taste Salt Adjust according to preference.
  • to taste Cilantro Fresh garnish for serving.

Equipment

  • Skillet
  • Saucepan
  • Spice Grinder

Method
 

Step-by-Step Instructions
  1. Make Curry Powder: Toast coriander and cumin seeds in a skillet, grind with remaining spices until smooth.
  2. Brown Meat: Heat oil in a saucepan, brown the lamb on all sides, then remove.
  3. Sauté Aromatics: Sauté chopped onion, garlic, ginger, and chilies until fragrant.
  4. Combine and Simmer: Add lamb back to the pan with the spice mixture, tomatoes, coconut milk, tamarind, and bay leaves. Simmer for 1.5 to 2 hours.
  5. Finish & Serve: Stir in lemon juice and salt, garnish with cilantro before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 25gProtein: 45gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

Perfect for serving with naan or basmati rice. Adjust seasonings to taste before serving.

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