Prepare to embark on a mouthwatering adventure that will transport your taste buds straight to the vibrant streets of India! This Lamb Madras recipe is not just a meal, it's a sensory experience that combines rich, complex spices with tender, succulent lamb in a creamy coconut sauce that will make your dinner guests think you've trained in a professional kitchen. Whether you're a curry enthusiast or a curious home cook looking to expand your culinary horizons, this recipe promises to deliver restaurant-quality flavors right from your own stovetop.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 1 kg lamb, cubed
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons ginger, grated
- 2 tablespoons Madras curry powder
- 400g canned tomatoes
- 400ml coconut milk
- Salt to taste
- Fresh coriander for garnish
Instructions
- Prepare all ingredients by cutting lamb into uniform cubes, finely chopping onions, mincing garlic, and grating fresh ginger.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of oil and brown the lamb cubes in batches, ensuring each piece develops a rich golden-brown crust. Remove browned meat and set aside.
- In the same pot, sauté chopped onions until they become soft and translucent, approximately 5-7 minutes.
- Add minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant, stirring continuously to prevent burning.
- Sprinkle Madras curry powder over the onion mixture, stirring to coat and release the spices' aromatic oils for about 1 minute.
- Return browned lamb to the pot, then add canned tomatoes and stir to combine all ingredients thoroughly.
- Pour in coconut milk, add salt to taste, and bring the mixture to a gentle simmer.
- Reduce heat to low, cover the pot, and let the curry cook slowly for approximately 1 hour and 15 minutes, stirring occasionally to prevent sticking.
- Check meat tenderness; lamb should be very soft and easily pulled apart with a fork.
- Taste and adjust seasoning if needed, ensuring a balanced flavor profile.
- Garnish with freshly chopped coriander leaves before serving hot with steamed basmati rice or naan bread.
Tips
- Choose the right cut of lamb: Use shoulder or leg meat with some marbling for maximum tenderness and flavor.
- Brown the meat properly: Take your time when browning lamb cubes. This crucial step develops deep, rich flavors that are fundamental to an authentic Madras curry.
- Spice management: Toast your Madras curry powder briefly to release its aromatic oils, but be careful not to burn it, which can create a bitter taste.
- Low and slow is the key: Allow the curry to simmer gently, which helps break down the meat fibers and allows the spices to fully infuse the sauce.
- Fresh is best: Always use fresh ginger and garlic for the most vibrant flavor profile.
- Let it rest: After cooking, let the curry sit for 10-15 minutes before serving to allow flavors to meld together perfectly.
- Garnish generously: Fresh coriander isn't just a decoration - it adds a bright, fresh contrast to the rich, spicy curry.
Nutrition Facts
Calories: 576kcal
Carbohydrates: g
Protein: 34g
Fat: g
Saturated Fat: 25g
Cholesterol: 100mg
