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This top-down photo shows a pan of Lamb Madras simmering in a deep red gravy with tender lamb pieces and a warm, oily sheen across the surface.

Lamb Madras Curry

Lamb madras brings together tender lamb and a warm, spice-forward curry that settles into a rich, comforting finish. The curry sauce is bold, aromatic, and deeply satisfying, with a thick red masala that develops more character as it simmers. It pairs naturally with basmati rice or naan and tastes even better the next day as the spices round out and the sauce becomes fuller and more balanced.
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 6
Author: Shilpa

Equipment

  • Large saute pan

Ingredients

Instructions

  • Heat the oil in a large sauté pan over medium heat. Add the chopped onions and cook until softened and lightly golden, about 5-6 minutes. Add the garlic and ginger and cook for another minute until fragrant.
  • Stir in the tomato paste and cook it down for 1-2 minutes. Add the crushed tomatoes, Madras curry powder, red chili powder, coriander, cumin, turmeric, and garam masala. Cook the masala until it thickens and the oil begins to release around the edges. This should take 8-10 minutes.
  • Add the lamb cubes and stir until they are fully coated in the masala. Sear the lamb for several minutes until the edges begin to brown and the spices cling to the meat. This should take 5-7 minutes.
  • Pour in the water and season with salt. Bring the curry to a simmer, cover the pan, and cook for 60 to 75 minutes until the lamb is tender and the sauce has thickened into a deep red gravy. Uncover and simmer a little longer if you prefer a thicker curry.
  • Garnish with fresh cilantro and serve hot with basmati rice or naan.

Notes

  • Lamb shoulder gives the best tenderness, but lamb leg works well if you prefer leaner pieces.
  • Adjust the red chili powder depending on how spicy you like your Madras curry.
  • To thicken the sauce, simmer uncovered during the last 10 to 15 minutes.
Homemade Madras Curry Powder: If you do not have Madras curry powder, mix the following to make a small batch: 1 tablespoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon turmeric, 1 teaspoon mustard powder, 1 teaspoon fenugreek powder, 1 teaspoon red chili powder, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, optional pinch ground clove.

Nutrition

Calories: 210kcal | Carbohydrates: 9g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 61mg | Sodium: 172mg | Potassium: 544mg | Fiber: 2g | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 3mg
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