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
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Kathleen Davis
[email protected]This is the best lamb madras curry I've ever had. The lamb was so tender and juicy, and the sauce was so flavorful and creamy. I will definitely be making this again.
Evan Cutshall
[email protected]This curry is a must-try! The lamb is so tender and the sauce is so flavorful. I love the addition of coconut milk, which gives the curry a really rich and creamy flavor. I always serve it with rice and a side of yogurt.
Mr Bir
[email protected]I made this curry for my family last night and they loved it! The lamb was so tender and the sauce was so flavorful. I will definitely be making this again.
zuniara nazir
[email protected]This is my go-to recipe for lamb madras curry. It's so easy to make and it always turns out perfectly. The lamb is always tender and flavorful, and the sauce is so rich and creamy. I love serving it over rice or naan bread.
George Ernst
[email protected]This curry is so easy to make and it always turns out great. I love the addition of coconut milk, which gives the curry a really rich and creamy flavor. I always serve it with rice and a side of yogurt.
Sharita Peoples
[email protected]I've made this curry several times now and it's always a crowd-pleaser. The lamb is always tender and juicy, and the sauce is so flavorful and creamy. I love serving it over rice or naan bread.
Nathier Robain
[email protected]This curry was a hit at my dinner party last night! Everyone loved the rich and flavorful sauce, and the lamb was cooked to perfection. I will definitely be making this again.
Riyad Hossan534
[email protected]I made this curry last night and it was delicious! The flavors were so well-balanced and the lamb was so tender. I served it over rice and it was the perfect meal. I will definitely be making this again.
Niloy
[email protected]This was my first time making lamb madras curry, and I was really impressed with how easy it was to make. The recipe was very clear and easy to follow, and the ingredients were easy to find. The curry turned out great, and my family loved it. I will
ahmed mokhtar
[email protected]This curry was amazing! I followed the recipe exactly, and it turned out perfectly. The lamb was tender and flavorful, and the sauce was rich and creamy. I served it over jasmine rice, and it was the perfect meal. I will definitely be making this aga
Ernest Flagler-Mitchell
[email protected]I'm not usually a fan of lamb, but this recipe changed my mind. The lamb was so tender and juicy, and the curry sauce was incredibly flavorful. I loved the addition of coconut milk, which gave the curry a creamy and rich texture. This is definitely a
Saul Campos
[email protected]This lamb madras curry was an absolute delight! The flavors were rich and complex, with a perfect balance of heat and spice. The lamb was fall-off-the-bone tender, and the sauce was so flavorful that I couldn't stop spooning it over my rice. I will d