Why You’ll Love This Recipe
Lamb Madras Curry is a bold and flavorful South Indian-inspired dish known for its deep, rich spices and moderate to high heat. This curry features tender lamb simmered in a fragrant sauce of tomatoes, onions, and aromatic spices like cumin, coriander, and garam masala. Perfect with rice or naan, it’s a satisfying and hearty meal for spice lovers.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lamb shoulder or leg (cubed)onionsgarlicgingerfresh tomatoes or canned chopped tomatoestomato pastevegetable oilmadras curry powderground cumin ground corianderground turmericchili powder or fresh chiliesgaram masalasaltwater or beef stockfresh cilantro (for garnish)
directions
Heat oil in a large pot over medium heat.
Add chopped onions and sauté until golden brown.
Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add Madras curry powder, cumin, coriander, turmeric, chili powder, and salt. Toast spices for 1 minute.
Mix in tomato paste and chopped tomatoes. Cook until the tomatoes break down and the sauce thickens.
Add the cubed lamb, stirring to coat with the spice mixture.
Pour in water or stock. Bring to a boil, then reduce heat to a simmer.
Cover and cook for 1.5 to 2 hours, or until the lamb is tender and the sauce is rich.
Uncover in the last 15 minutes to let the sauce thicken if needed.
Garnish with fresh chopped cilantro before serving.
Servings and timing
This recipe yields 4 servings.
Preparation time: 20 minutes
Cooking time: 1.5 to 2 hours
Total time: about 2 hours 20 minutes
Variations
Use coconut milk for a creamier texture and milder heat.
Add potatoes or bell peppers for extra body and flavor.
Substitute lamb with beef or chicken if preferred.
Make it spicier by adding extra chili or using hot Madras curry powder.
Serve with raita to balance the heat.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm on the stovetop over low heat or in the microwave until hot.
Freeze for up to 3 months; thaw in the fridge before reheating.
FAQs
How spicy is Lamb Madras?
It’s moderately to very spicy depending on the amount of chili used and the curry powder heat level.
Can I use a slow cooker?
Yes, brown the lamb and sauté the spices first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
What cut of lamb is best?
Shoulder or leg cuts work best as they become tender during long cooking.
Can I make it vegetarian?
Yes, substitute lamb with hearty vegetables like chickpeas, eggplant, and potatoes.
Is Madras curry powder essential?
It’s ideal for authenticity, but you can substitute with a mix of curry powder and extra chili.
Can I prepare it in advance?
Absolutely. This curry tastes even better the next day as flavors deepen.
Do I need to marinate the lamb?
It’s not necessary, but marinating in yogurt and spices can enhance tenderness and flavor.
What’s the best side dish?
Steamed basmati rice, naan, or roti are excellent accompaniments.
How do I thicken the curry?
Let it simmer uncovered or add a spoon of tomato paste to thicken.
Can I make it dairy-free?
Yes, this curry is naturally dairy-free unless you add yogurt or cream.
Conclusion
Lamb Madras Curry is a spicy, savory dish that brings warmth and flavor to your table. Ideal for fans of Indian cuisine, it’s easy to prepare and perfect for a comforting meal. Whether served with rice or naan, it promises to deliver bold taste with every bite.
Print
Lamb Madras Curry
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Indian
Description
A flavorful and aromatic South Indian-style lamb curry with a spicy Madras blend, simmered until tender and perfect for pairing with rice or naan.
Ingredients
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tomatoes, chopped or 1 cup canned crushed tomatoes
- 2 tablespoons Madras curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (adjust to heat preference)
- 1 cup plain yogurt
- 1 cup water or lamb broth
- 2 tablespoons chopped fresh cilantro, for garnish
- Salt, to taste
- Juice of 1/2 lemon
Instructions
- Heat oil in a large heavy pot over medium heat. Add onions and sauté until golden brown, about 8–10 minutes.
- Add garlic and ginger; cook for 2 minutes until fragrant.
- Stir in Madras curry powder, turmeric, cumin, coriander, and cayenne. Cook for 1–2 minutes, stirring constantly.
- Add lamb pieces; stir to coat with spices. Brown on all sides, about 5–7 minutes.
- Mix in tomatoes and cook until they break down and oil begins to separate from the mixture, about 5 minutes.
- Whisk yogurt until smooth; slowly stir into the pot to prevent curdling.
- Add water or broth, bring to a simmer, then reduce heat to low. Cover and cook for 45–60 minutes, stirring occasionally, until lamb is tender.
- Season with salt and lemon juice; adjust spice level if needed.
- Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
Notes
- For a thicker sauce, cook uncovered for the last 10 minutes.
- Substitute lamb with beef or goat for variation.
- Make ahead: curry tastes even better the next day—refrigerate and gently reheat.
- Freeze leftovers in airtight containers for up to 3 months.
- Adjust cayenne and Madras powder to control heat level.