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.