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Lamb Madras Curry
Lamb Madras Curry
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Slow-simmered lamb in a flavorful homemade curry paste. The ultimate favorite with its bold and irresistible taste!
Ingredients:
  • 1.5 tablespoons coriander seeds
  • 1.5 teaspoons cumin seeds
  • 5 whole dried red chile peppers
  • 6 fresh curry leaves
  • 3 tablespoons garlic paste
  • 2 teaspoons ginger paste
  • 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
  • 1 (13.5 ounce) can coconut milk
  • 2 cups water, divided
  • 1 teaspoon fennel seeds
  • 6 cardamom pods
  • 1.5 teaspoons garam masala
  • 1 teaspoon sugar
  • 3 tablespoons warm water
  • 1 tablespoon tamarind paste
Instructions:
  • **Enhanced Version:** Roast the coriander seeds until they start to brown and pop on medium-low heat. Follow by toasting the cumin seeds and the dried red peppers separately. Grind each ingredient in a food processor or spice grinder individually. Combine with salt and grind into a fine powder. Mix in the garlic and ginger until a thick paste forms.
  • Season the lamb by gently sprinkling turmeric over it and stirring to ensure even coating. Toast the fennel seeds as directed and keep them aside. In a Dutch oven over medium heat, combine ghee and vegetable oil to cook the onions until golden brown, around 10 minutes. Add the curry paste and sauté for 1 minute. Follow by adding the meat and stir-frying for an additional minute. Pour in 2/3 of the can of coconut milk and 1 cup of water and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
  • Add the rest of the coconut milk and 1 cup of water into the pot. Throw in the cardamom pods, cinnamon stick, and toasted fennel seeds. Gently cover with the lid slightly ajar and bring it back to a simmer. Let it cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and add water if the sauce thickens too much.
  • Once the lamb is tender, add in the aromatic garam masala, sweet sugar, and the tamarind paste mixed with 3 tablespoons of water. Cook for an additional 5 minutes until the sauce thickens. Before serving, remember to take out the cinnamon stick and cardamom pods.

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