Madras Lamb Curry

Lamb curry
Joff Lee / Getty Images
Ratings (8)
  • Total: 2 hrs 30 mins
  • Prep: 30 mins
  • Cook: 2 hrs
  • Yield: Serves 8
Nutritional Guidelines (per serving)
554 Calories
40g Fat
16g Carbs
34g Protein
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Nutrition Facts
Servings: Serves 8
Amount per serving
Calories 554
% Daily Value*
Total Fat 40g 52%
Saturated Fat 24g 121%
Cholesterol 117mg 39%
Sodium 159mg 7%
Total Carbohydrate 16g 6%
Dietary Fiber 5g 20%
Protein 34g
Calcium 78mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Though Madras lamb curry is not actually an authentic Indian dish, it is a popular western twist on lamb meat curries made in south India. Use traditional south Indian spices to capture the flavor of the region, and serve this curry with plain boiled rice or Parathas for the perfect meal.

Ingredients

  • 1 tsp cumin seeds
  • 1 tsp poppy seeds/ khus khus
  • 6 peppercorns
  • 6 cloves
  • 3" piece of cinnamon
  • 1 bay leaf
  • 1 tsp fennel seeds
  • 2 tbsps coriander powder
  • 1 tsp red chili powder
  • 1/2 fresh coconut, flesh removed and cut into thin 2" long strips
  • 2 tsp garlic paste
  • 1 tsp ginger paste
  • 3-4 tbsps vegetable, canola, or sunflower cooking oil
  • 2 onions chopped fine
  • 1 kg lamb cut into 2" chunks
  • 3 large tomatoes, chopped fine
  • 1 cup thick coconut milk
  • Salt to taste

Steps to Make It

  1. Heat a griddle or flat pan on medium heat. Add the whole spices (cumin, poppy and fennel seeds, bay leaf, cinnamon, cloves, peppercorns). Roast till spices get slightly darker and aromatic.

  2. Remove from heat and keep aside for 10 minutes. Grind to a fine powder in a clean, dry coffee grinder.

  3. Put the coconut slivers, garlic and ginger pastes, cumin and red chili powders, and the above-mixed spice powder into a food processor. Add 3 to 4 tablespoons of water and grind to a smooth paste.

  4. Heat the cooking oil in a deep, heavy-bottomed pan on medium heat. Add the onion to it when hot. Fry till almost golden. Add the above masala (spice paste) and reduce heat slightly (just below medium heat). Fry, stirring often, until the oil begins to separate from the spice paste. You may need to sprinkle water occasionally to keep the masala from burning and sticking to the pan.

  5. Add the meat and fry till it starts to brown. Add the chopped tomatoes, coconut milk, and 1 cup of hot water. Season with salt to taste and stir well. Cook until the meat is soft. There should be a fair amount of thick gravy at this stage. If required, add hot water to maintain the amount of gravy as you cook.

  6. When the meat is done, turn off the heat and serve immediately.