Name: Lamb Madras Curry
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6
Cuisine: Indian
Ingredients: 5 ½ lb lamb shoulder; 7 fl oz beef stock; 1 onion, thinly sliced; 2 garlic cloves, peeled; ¾’’ fresh ginger, peeled; 12 curry leaves; 14 oz tomatoes, chopped; 1 green chili; 2 tsp tamarind paste; 1’’ cinnamon stick; 3 cardamom pods; 5 cloves; ½ tsp fennel seeds; 2 tbsp coriander seeds; 1 tbsp mustard seeds; 1 tsp black peppercorns; 1 tsp cumin seeds; 2 tbsp fenugreek seeds; 1 tbsp ground turmeric; 2 bay leaves; 1 tbsp olive oil; 2 tbsp vegetable oil; Salt and freshly ground black pepper, to taste

Jump to Recipe

This lamb Madras curry is full of flavorful spice. The recipe can also be made with alternate forms of meat such as chicken, pork, or beef.

Lamb Madras Curry in a bowl on a table

About Madras Curry

Madras Lamb Curry originated in southern India, particularly from the region formerly known as Madras, now Chennai. Known for its bold flavors and aromatic spices, this dish reflects the historical intermingling of local culinary practices with influences from traders, colonists, and neighboring regions. The use of a variety of spices in the curry is indicative of the historical spice trade that the region was central to.

Lamb or Mutton is a common meat for the curry, but other meats can be used. In some areas of the world goat is common is curry. Chickpeas can also be substituted.

Serving Lamb Madras Curry

Traditionally, Madras Lamb Curry is served with rice or Indian bread like naan or roti, which complements its rich and spicy flavors. Or give this Aloo Paratha a try, which is a potato stuffed Indian flatbread.

The dish can also be paired with a cooling side like cucumber raita or a simple salad to balance the heat. When it comes to drinks, a lassi or a crisp, cold beer can be refreshing accompaniments.

madras curry lamb in bowl

Uses for Leftovers

Leftover Lamb Madras Curry can be repurposed in several ways. It can be stuffed into a wrap with some fresh greens for a hearty lunch or used as a filling for savory pies or pastries. Mixing it with some cooked rice can also create a delicious fried rice dish.

More Curry Recipes

I love Curry! Try out some more curry recipes with these:

Butter Lamb Curry

Mexican Chayote Curry

Spanish Fish Curry

Andhra Chicken Curry

Thai Redfish Curry

Madras Curry with Lamb Recipe

lamb madras curry in a bowl with condiments

The below recipe does not initially include yogurt or coconut milk. However, many recipes do include those, and you can do so here if desired. If you like that type for flavor, add 1 small can of coconut milk or one small tub of plain yogurt to the mix before cooking. Personally, I prefer coconut milk. That will increase the calories, but it sure does add a unique flavor!

Lamb Madras Curry

Yield: 6

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

This Lamb Madras Curry is a spicy Indian dish that pairs well with flatbread or rice. It can be made either with or without yogurt or coconut milk, and other meats such as chicken, pork, or beef can be substituted for the lamb.

Ingredients

5 ½ lb lamb shoulder
7 fl oz beef stock
1 onion, thinly sliced
2 garlic cloves, peeled
¾’’ fresh ginger, peeled
12 curry leaves
14 oz tomatoes, chopped
1 green chili
2 tsp tamarind paste
1’’ cinnamon stick
3 cardamom pods
5 cloves
½ tsp fennel seeds
2 tbsp coriander seeds
1 tbsp mustard seeds
1 tsp black peppercorns
1 tsp cumin seeds
2 tbsp fenugreek seeds
1 tbsp ground turmeric
2 bay leaves
1 tbsp olive oil
2 tbsp vegetable oil
Salt and freshly ground black pepper, to taste

Instructions

Preheat the Oven: Set the oven to 325 degrees F.
Marinate the Lamb: Coat the lamb with olive oil, then season with salt and black pepper. Set aside.
Prepare the Curry Powder: In a spice grinder, combine fenugreek, fennel, cumin, coriander, mustard seeds, black peppercorns, cloves, and cinnamon stick. Grind to a fine powder, then mix in the ground turmeric. Set aside.
Make the Paste: In a food processor, blend garlic, chili, and ginger into a fine paste, adding a splash of water if needed.
Brown the Lamb: Heat vegetable oil in a casserole with a lid over moderate heat. Brown the lamb on all sides, then set aside in a bowl.
Cook the Onions: In the same casserole, sauté onions until they soften and change color. Add 2 ½ tbsp of the prepared curry powder, the paste, bay leaves, cardamom, and curry leaves. Stir well.
Combine Ingredients: Return the lamb to the casserole. Add tomatoes, tamarind paste, and beef stock. Stir well, then season.
Cook the Curry: Cover the casserole and cook in the oven for 3-4 hours, basting the lamb every hour, until the meat is tender.
Reduce the Sauce: Remove the lamb from the curry and simmer the sauce until it thickens. Shred the lamb when cool enough to handle and return it to the curry.
Serve: Transfer the curry to a large serving bowl, garnish with chopped coriander, and serve hot.

Notes

Some Madras curries use yogurt or coconut milk as well. If you like that type for flavor, add 1 small can of coconut milk or one small tub of plain yogurt to the mix before cooking.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 675Total Fat: 30gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 266mgSodium: 420mgCarbohydrates: 13gFiber: 4gSugar: 4gProtein: 87g