Lamb Madras Curry
This is another version of madras curry, using leg of lamb. Madras curry is from southern India , but is also highly popular in England. The curry sauce is flavored with individual whole spices such as black cardamom, cinnamon sticks, curry leaves, bay leaves, mustard seeds; with onion, garlic, ginger, and chili aromatics; simmered with yogurt, coconut milk, tamarind, and tomatoes. The lamb is simmered in the sauce until tender. This lamb curry is fully flavored and spicy, with a nice tang from the yogurt and tamarind. Serve the curry with basmati rice and naan.
Ingredients
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp kashmiri chili powder
- 2 lbs leg of lamb cut into 1” cubes
- 2 tbsp vegetable oil
- 1 medium yellow onion finely chopped
- 1 tsp brown mustard seeds
- 6 curry leaves
- 2 whole black cardamom smashed
- 1 cinnamon stick
- 5 garlic cloves minced
- 2” ginger peeled and minced
- 5 birds eye chilies minced
- 2 tbsp tamarind concentrate
- 24 oz canned tomatoes chopped
- 1/2 cup plain yogurt
- 1/2 cup coconut milk
- 2 bay leaves
Garnish
- cilantro chopped
Instructions
- Season the lamb with cumin, coriander, and chili powder. Marinate overnight.
- Heat up the cooking oil in a large sauté pan over medium heat. Sauté the onions for 10 minutes.
- Add in the cardamom, cinnamon stick, mustard seeds, and curry leaves. Sauté for 2 minutes.
- Stir in the garlic, ginger, and birds eye chilies. Sauté for 3 minutes.
- Add in the tomatoes. Cook for 5 minutes.
- Pour in the yogurt, coconut milk, tamarind concentrate, and bay leaves. Simmer for 10 minutes.
- Add in the lamb. Turn down the heat to low and simmer for 90 minutes.
- Season with salt to taste.
