Best 2 Lamb Madras Curry Recipes
**Explore the Exquisite Flavors of Lamb Madras Curry: A Culinary Journey to Southern India**
Tantalize your taste buds with the rich and flavorful Lamb Madras Curry, a delectable dish that epitomizes the culinary artistry of Southern India. Originating from the vibrant city of Madras (now known as Chennai), this curry boasts a harmonious blend of aromatic spices, creamy coconut milk, and tender lamb, resulting in a symphony of flavors that will leave you craving for more. This comprehensive guide presents three distinct variations of Lamb Madras Curry, each offering a unique taste experience. Embark on a culinary adventure as we delve into the depths of this beloved dish, exploring its history, ingredients, and the step-by-step process to recreate this authentic delicacy in your own kitchen.
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:
- Use high-quality lamb: The quality of the lamb will greatly impact the flavor of the curry. Look for lamb that is fresh, tender, and has a good amount of marbling.
- Don't be afraid to adjust the spice level: This recipe is written for a medium spice level. If you like your curry hotter, add more cayenne pepper or chili powder. If you prefer a milder curry, reduce the amount of these spices.
- Use full-fat yogurt: Full-fat yogurt will give the curry a richer, creamier flavor. If you are using low-fat or non-fat yogurt, you may want to add a little bit of heavy cream or coconut milk to help thicken the curry.
- Garnish with fresh cilantro: Fresh cilantro adds a bright, herbaceous flavor to the curry. It is also a great way to add some color to the dish.
Conclusion:
This lamb madras curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The lamb is tender and flavorful, and the curry sauce is rich, creamy, and spicy. Serve it with rice or naan bread for a complete meal.
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