Best 2 Lamb Madras Curry Recipes
Introducing a culinary journey to tantalize your taste buds with the one and only lamb madras curry! This exotic dish, originating from the vibrant streets of Chennai, India, promises an explosion of flavors that will leave you craving for more. With its rich and creamy tomato-based sauce, succulent lamb pieces, and an array of fragrant spices, lamb madras curry is a true masterpiece that brings together the best of Indian cuisine. Whether you're a seasoned cook looking to perfect your culinary skills or a novice eager to explore new culinary horizons, this guide will lead you step-by-step through the process of creating an authentic and delicious lamb madras curry that will transport you to the heart of India with every bite.
Let's cook with our recipes!
LAMB MADRAS CURRY
This is my all-time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!
Provided by Lee Jackson
Categories World Cuisine Recipes Asian Indian
Time 2h30m
Yield 8
Number Of Ingredients 21
Steps:
- Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
- Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
- Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
- When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.
Nutrition Facts : Calories 518.8 calories, Carbohydrate 16.2 g, Cholesterol 115.7 mg, Fat 37.1 g, Fiber 3.9 g, Protein 28.6 g, SaturatedFat 20.6 g, Sodium 478.9 mg, Sugar 5.4 g
LAMB MADRAS CURRY
Steps:
- Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste. Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes. Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking. When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.
Tips:
- For authentic flavor, use a good quality Madras curry powder. Look for one that is made with a blend of spices, including coriander, cumin, turmeric, fenugreek, and chili peppers.
- If you don't have Madras curry powder, you can make your own by combining ground coriander, cumin, turmeric, fenugreek, and chili powder. Start with 1 teaspoon of each spice and adjust to taste.
- Use fresh ginger and garlic for the best flavor. Peel and mince the ginger and garlic before adding it to the pot.
- Don't be afraid to adjust the heat level of the curry to your liking. If you want a milder curry, use less chili powder or cayenne pepper. If you want a spicier curry, add more.
- Serve the curry with basmati rice, naan bread, or roti.
Conclusion:
Lamb Madras curry is a delicious and flavorful dish that is perfect for a weeknight meal or a special occasion. It is easy to make and can be tailored to your own taste preferences. With its rich and complex flavor, Lamb Madras curry is sure to be a hit with your family and friends.
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