Delicious Lamb Madras Curry Recipe

Name: Delicious Lamb Madras Curry Recipe
Total time: 2 hrs 30 mins
Ingredients: 1.5 tablespoons coriander seeds; 5 whole dried red chile peppers; 1.5 teaspoons cumin seeds; 0.5 teaspoon salt; 3 tablespoons garlic paste; 2 teaspoons ginger paste; 1 teaspoon fennel seeds; 1.5 teaspoons ground turmeric; 2.25 pounds lamb meat, cut into 1 1/2 inch cubes; 0.5 cup ghee (clarified butter), melted; 0.25 cup vegetable oil; 4 onion, sliced 1/4 inch thick; 2 cups water, divided; 1 (13.5 ounce) can coconut milk; 6 fresh curry leaves; 6 cardamom pods; 1 cinnamon stick; 1.5 teaspoons garam masala; 1 teaspoon sugar; 3 tablespoons warm water; 1 tablespoon tamarind paste

This Lamb Madras Curry recipe is a personal favorite, boasting a pungent flavor that captivates every time. Feel free to substitute beef, but remember it may require a longer cooking time—simmer for an additional 20 minutes, or until the meat is melt-in-your-mouth tender. For an even more delicious result, prepare this curry two days in advance to allow the flavors to fully mature!

Total time2 hrs 30 mins
Prep time30 mins
Cook time2 hrs
Yield8

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Servings

Instructions

Toast coriander seeds in a dry skillet over medium-low heat until they turn brown and release their aroma; transfer to a food processor or spice grinder. Separately toast dried chile peppers and cumin seeds in the same skillet, adding them to the food processor after toasting. Add salt to the food processor, then grind all ingredients into a fine powder to create the spice blend.
Toast fennel seeds in the same skillet and set aside. Evenly sprinkle turmeric over the lamb pieces.
Heat a Dutch oven over medium heat, then add ghee and vegetable oil. Add the onions and cook until they achieve a golden-brown color, approximately 10 minutes. Incorporate the curry paste and cook for 1 minute. Add the lamb and cook for another minute. Pour in 1 cup of water and 2/3 of the coconut milk; bring to a boil, then reduce the heat to low and simmer for 10 minutes.
Add the remaining 1 cup of water, the remaining 1/3 of coconut milk, curry leaves, cardamom pods, cinnamon stick, and toasted fennel seeds. Cover the Dutch oven with the lid slightly ajar; return to a simmer. Cook until the lamb becomes tender, about 1 1/2 hours, stirring occasionally and adding more water if the sauce thickens too much.
Stir in the garam masala and sugar into the lamb mixture. In a separate small bowl, combine 3 tablespoons of warm water and tamarind paste; then add it to the lamb mixture. Cook until the sauce reaches your desired thickness, approximately 5 minutes more. Before serving, remove and discard the cardamom pods and cinnamon stick.

Nutrition

Calories: 519 kcal
Fat Content: 37 g
Fiber Content: 4 g
Sugar Content: 5 g
Sodium Content: 479 mg
Protein Content: 29 g
Cholesterol Content: 116 mg
Carbohydrate Content: 16 g
Saturated Fat Content: 21 g
Unsaturated Fat Content: 0 g