Deliciously Flavourful Madras Lamb Curry

So this fiery Madras Lamb Curry combines the flavors of South India with succulent lamb, making it the perfect curry dish for formal meals and gatherings. The flavorful lamb cuts simmered in a curry sauce with curry leaves, mustard seeds, lemon juice, and tamarind paste will liven up any dinner party. Everyone in the family is guaranteed to like it, whether you make it for lunch or dinner. If you’re not a vegetarian, this is your paradise. Try it with some tandoori roti, naan, or rice for a delicious meal. Then why are you hesitating? If you want to wow your loved ones, you should give this recipe a try immediately.

Curry with madras lamb. Indian hotel style is executed. It is a major one. Very impressive. I know I certainly do. Therefore, it was imperative that I excel at this task. Plus, I believe I did. Brave assertion. Yes, I am aware. Give it a shot on your own.

Although there are no assumptions,. I will simply do my best. Thus, perhaps not quite as you’re accustomed to. Pretty much the same.

Table of Contents

Madras was in South India

Yes, I am aware. That meal, lamb madras, isn’t really Indian. Madras has become more than just a location. Now in Chennai. In fact, it’s above average. Well, that’s progress. If we didn’t make any advancements, we’d all be eating the same old thing our ancestors ate.

So let me tell you a story. Alternatively, a legendary figure. But I am uncertain about which one to choose. Completely unimportant. Enjoyable in any case. So here’s the plot. Some ambitious individual had an idea some 100 years ago. Indian spices in a semi-random combination and named it Madras curry powder.

Although the south Indian flavor of lamb madras is returning to my cooking, I don’t see why not. You know what? Coconut oil is delightful. That is why this version incorporates some of that. Along with tamarind. In search of that subtle sourness. Rather than using lemon juice. Not traditional. However, delicious. Therefore, it’s OK with me. I used vegetable oil in my cooking, and I was overjoyed with the entire process.

So along with parathas or just roti’s, it was an excellent pairing. Imagine biting into a paratha or roti with delicious Madras lamb curry. Heaven.

Ingredients for this recipe.

Spices for roasting and grinding.

3 tbsp. fennel seeds

2 tbsp. fenugreek seeds

2 tbsp. mustard seeds

2 tbsp . cumin seeds

1 tbsp. black peppercorns

7 cloves

7 whole green cardamoms

3 or 4 cinnamon sticks (broken up into smaller pieces)

Roast in a pan on low heat.

So roast until the spices release their fragrance. Remove from heat and leave to cool completely. Now grind the spice into powder form. Keep it in an airtight container.

To prepare and marinate the lamb.

Cut the lamb and rinse well. Leave it in a colander for 10 to 15 minutes. Transfer the lamb into a large mixing bowl. We will now add two tablespoons of the ground spice, the required amount of salt, and two tablespoons of freshly squeezed lemon juice. Give the lamb a good mix, cover, and set aside for two hours.

The following ingredients are:

1 tbsp. freshly ground ginger and garlic paste

2 tbsp. ground spice

1 tbsp. Kashmiri chili powder

1 tbsp. Rombo rossi

1/2 tsp. turmeric powder

Garnish with chopped coriander

Tamarind. ( required tamarind for this recipe is the block tamarind and not the liquid.) Cut 1 teaspoon of tamarind and add 1/2 cup warm water. Allow the tamarind to soften and dilute well. I used 3 tablespoons of tamarind water.

Prepare for the braise.

Heat the oil in a large pot until it reaches its smoke point. Allow to cool down a little. Heat again and add the mustard seeds, Let them pop for a few seconds and then add the curry leaves and onions.

Prepare the onions.

Sauté the onions for a few minutes until light golden in colour, and add the salt.

Add marinated lamb.

Add the marinated lamb into the pot and mix well, incorporating the mustard seeds and fried onions well into the meat. Put on the lid and leave to cook on medium heat. When the juice has dried up well, we will move on to the next step.
Add the ground ginger and garlic, mix well, and cook for a minute or two.
In go the ground masala and all the spices; mix well and cook on low.
Now add the grated tomatoes and mix.
Add tamarind water and mix.

Now the lamb enters the pot.

Cover and simmer for 30 minutes on low heat until the masala has thickened and the lamb is tender. Keep stirring occasionally. Garnish with fresh coriander.

These are the serving suggestions for this delicious curry.

Steamed Basmati Rice: The light and fluffy texture of basmati rice provides a perfect canvas for the rich flavors of the curry. Its subtle aroma also complements the spices in the dish.
Naan Bread or Roti: These traditional Indian breads are great for scooping up the curry and soaking up its delicious sauce. They add a satisfying chewiness to the meal.
Cucumber Raita: A cool and refreshing cucumber raita can balance the heat of the curry. Made with yogurt, cucumber, and spices like cumin and mint, it adds a creamy contrast to the dish.
Pickled Onions: Tangy and slightly sweet pickled onions can add a bright contrast to the rich flavors of the curry. They also serve as a refreshing palate cleanser between bites.
Fresh Coriander: Garnishing the curry with fresh coriander leaves adds a pop of colour and a burst of freshness. It enhances the overall presentation and adds a hint of citrusy flavor.

These serving suggestions offer a balance of flavors, textures, and temperatures that complement the complexity of Madras Lamb Curry, creating a truly memorable dining experience. Enjoy!

Questions and answers!

How spicy is a Madras lamb curry?

This is a challenging topic to answer since everyone has a different threshold for the heat of chilli.

When it comes to curry, a Madras lamb curry is on the spicier side.

Are entire spices required?

Yes. While ready-ground spices will work in a pinch, nothing beats the scent of freshly ground, roasted spices.

Ground spices typically require around 25% to 30% of the volume of whole seeds to get the same quantity. Due to the lack of “punch” in many store-bought ground spices, I would double this amount.

Would mutton work?

Really? I hope you will! Although I had intended to use lamb as it is more widely available, I found that mutton worked just as well in this meal.

To get tenderness, simply simmer it on low for two or three hours instead of one.

Are other cuts of lamb suitable?

Yes. You could probably get away with using lamb shin or leg instead, but it will be less tender and have less fat. Its always good to have some fat in the meat.