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.
Prep Time15 minutes mins
Cook Time2 hours hrs
Marinating Time1 day d
Course: Main Course
Cuisine: British, Indian
Keyword: British, Indian, lamb, main course, South Asian
Author: Alex Gorgos
- 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
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.