Madras Lamb Curry

Lamb curry
Joff Lee / Getty Images
Prep: 30 mins
Cook: 2 hrs
Total: 2 hrs 30 mins
Servings: 8 servings
Nutrition Facts (per serving)
665 Calories
56g Fat
8g Carbs
33g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 665
% Daily Value*
Total Fat 56g 72%
Saturated Fat 19g 97%
Cholesterol 121mg 40%
Sodium 226mg 10%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 33g
Vitamin C 14mg 70%
Calcium 61mg 5%
Iron 4mg 23%
Potassium 716mg 15%
*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.


  • 1 teaspoon cumin seeds

  • 1 teaspoon poppy seeds

  • 6 peppercorns

  • 6 cloves

  • 1 (3-inch) stick cinnamon

  • 1 leaf bay leaf

  • 1 teapoon fennel seeds

  • 2 tablespoons coriander

  • 1 teaspoon chili powder

  • 1/2 cup shredded fresh coconut

  • 2 teaspoons garlic paste

  • 1 teaspoon ginger paste

  • 3 to 4 tablespoons oil

  • 2 medium onions

  • 2 pounds (1 kilogram) lamb, cut into 2-inch chunks

  • 3 large tomatoes

  • 1 cup 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.

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