Lamb Madras Curry

Start with warm, fragrant spices and tender lamb. This simple Lamb Madras Curry uses common pantry items and makes a hearty meal. If you want a vegetarian curry idea to try later, see this chickpea mushroom meatballs with creamy curry sauce for a similar spice profile.

why make this recipe

This recipe is simple and bold. It uses Madras curry powder and tamarind for bright, tangy flavor. The lamb becomes very tender when you simmer it slowly. You can make it in one pot and serve it with rice or bread.

how to make Lamb Madras Curry

1. Heat oil in a large pot over medium heat.
2. Add the chopped onion and cook until golden brown.
3. Stir in garlic and ginger and cook for 1 minute.
4. Add Madras curry powder, cumin, and coriander. Cook for 1 minute to wake the spices.
5. Add lamb chunks and brown them on all sides.
6. Pour in diced tomatoes and tamarind paste. Stir to mix.
7. Add coconut milk and bring to a boil. Reduce heat, cover, and simmer for about 1.5 hours until the lamb is tender.
8. Taste and add salt as needed.
9. Garnish with fresh cilantro and serve.

For a light soup or side that matches the curry flavors, you can also try this coconut curry noodle soup with fresh lime herbs.

Ingredients :

• 1 lb lamb, cut into chunks
• 2 tablespoons oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1-inch piece ginger, minced
• 2 tablespoons Madras curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tamarind paste
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Directions :

1. In a large pot, heat oil over medium heat. Add chopped onion and sauté until golden brown.
2. Add minced garlic and ginger, cooking for another minute until fragrant.
3. Stir in Madras curry powder, cumin, and coriander, cooking for another minute.
4. Add lamb chunks, browning them on all sides.
5. Pour in diced tomatoes and tamarind paste, stirring to combine.
6. Add coconut milk and bring the mixture to a boil. Reduce heat, cover, and let it simmer for about 1.5 hours or until the lamb is tender.
7. Season with salt to taste.
8. Garnish with fresh cilantro before serving. Enjoy with rice or naan.

how to serve Lamb Madras Curry

Serve hot over steamed rice or with warm naan. Add a side salad or cucumber raita to cool the heat. For another meat-side idea, see this garlic lamb chops and shrimp alfredo with roasted broccolini for different lamb serving options.

how to store Lamb Madras Curry

Cool the curry to room temperature then put it in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating. Reheat gently on the stove so the lamb stays tender.

tips to make Lamb Madras Curry

• Brown the lamb well for better flavor.
• Use good Madras curry powder for a true taste.
• Taste and adjust salt at the end.
• If the sauce is too thin, simmer uncovered a bit to thicken. If too thick, add a splash of water or stock.
• Remove excess fat from the lamb if you want a lighter curry.

variation (if any)

• Use beef or goat instead of lamb and adjust cooking time.
• Add potatoes or carrots for a heartier stew.
• For more heat, add chopped green chilies or a pinch of cayenne.
• Make it dairy-free by using full-fat coconut milk (this recipe already uses coconut milk).

FAQs

Q: Can I use boneless or bone-in lamb?
A: Both work. Boneless cooks a bit faster. Bone-in adds extra flavor but may need more time.

Q: Is tamarind paste necessary?
A: Tamarind adds tang. You can use lemon juice or a little vinegar if you do not have tamarind, but add less and taste.

Q: Can I cook this in a slow cooker?
A: Yes. Brown the lamb and onions first, then move everything to the slow cooker and cook on low for 6–8 hours.

Q: How do I make it less spicy?
A: Use less Madras curry powder or remove seeds from any fresh chilies. Add yogurt or raita on the side to cool the spice.

Conclusion

This Lamb Madras Curry is warm, simple, and full of flavor. It works well for a family meal and for guests. For another trusted recipe reference and extra ideas, see Lamb Madras Curry Recipe – Allrecipes.

Lamb Madras Curry

This simple Lamb Madras Curry is hearty and full of flavor, featuring warm spices and tender lamb simmered in a rich sauce.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian

Calories: 450

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 lb lamb, cut into chunks Boneless or bone-in lamb can be used.
• 2 tablespoons oil
• 1 onion finely chopped
• 4 cloves garlic, minced
• 1 inch piece ginger, minced
• 2 tablespoons Madras curry powder Use good quality for best flavor.
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tamarind paste Can substitute with lemon juice or vinegar.
• 1 cup coconut milk Use full-fat for creaminess.
• Salt to taste Salt Adjust at the end of cooking.
• to garnish Fresh cilantro For serving.

Method

 

Cooking steps

1. In a large pot, heat oil over medium heat.
2. Add chopped onion and sauté until golden brown.
3. Add minced garlic and ginger, cooking for another minute until fragrant.
4. Stir in Madras curry powder, cumin, and coriander, cooking for another minute.
5. Add lamb chunks, browning them on all sides.
6. Pour in diced tomatoes and tamarind paste, stirring to combine.
7. Add coconut milk and bring the mixture to a boil.
8. Reduce heat, cover, and let it simmer for about 1.5 hours or until the lamb is tender.
9. Season with salt to taste.
10. Garnish with fresh cilantro before serving.

Notes

Cool the curry to room temperature before storing. It can be kept in the fridge for up to 3 days or frozen for up to 2 months.