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September 16, 2025
Lamb Madras Curry Recipe
Lamb madras curry recipe delivers this all-time favorite with pungent flavors that win over curry enthusiasts every single time with bold, satisfying taste. This beloved preparation showcases tender lamb pieces simmered in an intensely flavorful sauce that represents the best of Indian curry cooking. The distinctive pungent flavor profile creates an addictive quality that makes this curry a repeated favorite among spice lovers. This recipe can easily be adapted to use different cuts of lamb depending on your preference and budget. The bold spicing and rich sauce make this curry perfect for special occasions when you want something memorable and deeply satisfying.
This lamb madras curry recipe is my all-time favorite; its 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 two days in advance, as the flavors will develop, and the curry will become even more delicious!
Prep Time:
30 mins
Cook Time:
2 hrs
Total Time:
2 hrs 30 mins
Servings:
8
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Ingredients
1 ½ tablespoons coriander seeds
5 whole dried red chile peppers
1 ½ teaspoons cumin seeds
½ teaspoon salt
3 tablespoons garlic paste
2 teaspoons ginger paste
1 teaspoon fennel seeds
1 ½ teaspoons ground turmeric
2 ¼ pounds lamb, cut into 1 1/2-inch cubes
½ cup ghee (clarified butter), melted
¼ cup vegetable oil
4 onions, sliced 1/4-inch thick
2 cups water, divided, more as needed
1 (13.5 ounce) can coconut milk, divided
6 fresh curry leaves
6 cardamom pods
1 cinnamon stick
1 ½ teaspoons garam masala
1 teaspoon white sugar
3 tablespoons warm water
1 tablespoon tamarind paste
Directions
Toast coriander seeds in a dry, medium skillet over medium-low heat until they begin to turn brown and pop; transfer to the bowl of a food processor or a spice grinder. Toast dried chile peppers and cumin seeds, separately, in the same skillet, transferring to the food processor once each toasted. Add salt to the food processor; grind to a fine powder. Combine spice mixture, garlic paste, and ginger paste to form a thick curry paste.
Toast fennel seeds in the same skillet; set aside. Sprinkle turmeric over lamb until lightly coated.
Heat a Dutch oven over medium heat; add ghee and vegetable oil. Add onions; cook until golden brown, about 10 minutes. Stir in curry paste; cook for 1 minute. Add lamb; cook for 1 minute. Add 1 cup water and 2/3 can coconut milk; bring to a boil, then reduce heat to low. Simmer for 10 minutes.
Stir in remaining 1 cup water, remaining 1/3 can coconut milk, curry leaves, cardamom pods, cinnamon stick, and fennel seeds. Cover Dutch oven with lid slightly ajar; return to a simmer. Cook until lamb is tender, about 1 1/2 hours, stirring occasionally and thinning with water if sauce becomes too thick.
Stir garam masala and sugar into lamb mixture. Stir 3 tablespoons warm water and tamarind paste together; add to lamb mixture. Cook until sauce thickens, about 5 minutes more. Remove and discard cardamom pods and cinnamon stick before serving.
Nutrition Facts (per serving)
| 519 | Calories |
| 37g | Fat |
| 16g | Carbs |
| 29g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 519 | |
| % Daily Value * | |
| Total Fat 37g | 48% |
| Saturated Fat 21g | 103% |
| Cholesterol 116mg | 39% |
| Sodium 479mg | 21% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 4g | 14% |
| Total Sugars 5g | |
| Protein 29g | 57% |
| Vitamin C 10mg | 11% |
| Calcium 84mg | 6% |
| Iron 5mg | 29% |
| Potassium 700mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
