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Lamb Madras Curry

Lamb Madras Curry (Bold & Spicy Flavors)

Lamb Madras Curry is a fiery and flavorful Indian dish that’s perfect for spice lovers. Tender lamb is simmered in a rich, aromatic sauce made from a blend of spices, tomatoes, and tamarind. This dish is easy to customize - adjust the heat, swap proteins, or make it creamy with coconut milk.
Serve with rice or naan for a satisfying meal that’s sure to impress. Whether for a cozy dinner or a special occasion, this curry is a showstopper.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Indian
Servings 4 Servings
Calories 450 kcal

Ingredients
  

Spices:

  • 1 tsp turmeric powder
  • 2 tsp cumin seeds
  • 1 tbsp ground coriander
  • 1-2 tsp chili powder adjust to taste
  • 1 tsp garam masala

Aromatics:

  • 2 medium onions finely chopped
  • 4 cloves garlic minced
  • 1- inch piece ginger grated

Protein:

  • 2 lbs lamb shoulder or leg, cut into bite-sized pieces

Base and Sauce:

  • 3 tbsp vegetable oil
  • 1 can 14 oz diced tomatoes
  • 1 cup coconut milk optional for a creamier curry
  • 2 tbsp tamarind paste or juice of half a lime as a substitute

Garnish:

  • Fresh cilantro leaves
  • Lime wedges
  • Plain yogurt optional

Instructions
 

Prepare the Lamb

  • Trim any excess fat from the lamb and cut it into even pieces.
  • Season with salt and pepper, then set aside.

Toast the Spices

  • Heat a large pan over medium heat and add cumin seeds. Toast for 1 minute until aromatic.
  • Add ground coriander, chili powder, and turmeric, stirring for another minute. Remove from heat and set aside.

Cook the Aromatics

  • Heat vegetable oil in the same pan. Add chopped onions and sauté until golden brown (8-10 minutes).
  • Stir in garlic and ginger, cooking for 2-3 minutes until fragrant.

Build the Curry Base

  • Add the toasted spices to the pan and mix well with the aromatics.
  • Pour in the diced tomatoes and cook for 8-10 minutes until the mixture thickens and oil separates from the masala base.

Simmer the Curry

  • Add the lamb to the pan, stirring to coat the pieces in the spice mixture.
  • Pour in enough water or stock to cover the lamb and bring to a boil.
  • Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the lamb is tender.
  • Stir in tamarind paste and coconut milk (if using) in the last 10 minutes of cooking.

Final Adjustments

  • Taste and adjust seasoning with salt, chili powder, or lime juice.
  • Garnish with fresh cilantro leaves and a dollop of yogurt for a cooling contrast.
Keyword Lamb Madras Curry