📝 About This Recipe
Hailing from the vibrant culinary landscape of Southern India, this Lamb Madras is a bold, soul-warming curry characterized by its deep red color and complex heat. Tender chunks of lamb are slow-cooked in a rich tomato and onion base, infused with the sharp tang of tamarind and the earthy warmth of toasted spices. It is a perfect harmony of fiery chilies and aromatic curry leaves, offering a sophisticated depth of flavor that makes it a favorite in curry houses worldwide.
🥗 Ingredients
The Meat & Marinade
- 2 lbs Lamb shoulder (cut into 1-inch cubes, excess fat trimmed)
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Salt
The Aromatics & Base
- 3 tablespoons Vegetable oil or Ghee
- 2 large Red onions (finely chopped)
- 2 tablespoons Ginger-Garlic paste (freshly ground preferred)
- 12-15 leaves Fresh curry leaves
- 2-3 pieces Green chilies (slit lengthwise)
The Spice Blend (Madras Masala)
- 1.5 tablespoons Kashmiri red chili powder (for vibrant color and medium heat)
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder (toasted)
- 1 teaspoon Garam masala (high quality)
- 1 teaspoon Black mustard seeds
The Sauce Finishers
- 1.5 cups Canned crushed tomatoes (or 3 large fresh tomatoes, pureed)
- 1 tablespoon Tamarind paste (concentrated)
- 1/2 cup Coconut milk (optional, for a smoother finish)
- 1/4 cup Fresh cilantro (chopped for garnish)
👨🍳 Instructions
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1
In a large bowl, toss the cubed lamb with turmeric, lemon juice, and salt. Cover and let it marinate for at least 20 minutes (or up to 2 hours in the fridge) to tenderize the meat.
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2
Heat the oil or ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the mustard seeds and wait until they begin to pop and crackle.
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3
Add the finely chopped onions to the pot. Sauté for 10-12 minutes, stirring frequently, until they reach a deep golden-brown color. This 'browning' is essential for the depth of the sauce.
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4
Stir in the ginger-garlic paste, slit green chilies, and fresh curry leaves. Cook for 2 minutes until the raw smell of the garlic disappears and the leaves are fragrant.
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5
Lower the heat to medium-low and add the chili powder, coriander powder, and cumin powder. Toast the spices for 1 minute, being careful not to burn them; add a splash of water if the pan looks too dry.
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6
Increase the heat back to medium and add the marinated lamb. Sear the meat for 5-7 minutes, stirring to coat every piece in the spice mixture until the lamb is browned on all sides.
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7
Pour in the crushed tomatoes and stir well, scraping the bottom of the pot to release any caramelized bits (deglazing).
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8
Add 1.5 cups of water (or beef/lamb stock for extra richness) and the tamarind paste. Bring the mixture to a gentle boil.
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9
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 1 hour to 1 hour 15 minutes. Stir occasionally to ensure the bottom doesn't stick.
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10
Once the lamb is 'fork-tender' and the sauce has thickened to a rich consistency, stir in the garam masala and the coconut milk (if using).
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11
Simmer uncovered for another 5-10 minutes to allow the flavors to meld and the oil to begin separating at the edges of the sauce.
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12
Taste and adjust seasoning with more salt or tamarind if needed. Garnish generously with fresh cilantro before serving.
💡 Chef's Tips
Always use lamb shoulder rather than leg; the higher fat content ensures the meat stays succulent during the long simmer. If you prefer a milder curry, deseed the green chilies and reduce the red chili powder by half. For an authentic smoky flavor, you can finish the dish with a 'tadka'—fry a few dried red chilies and curry leaves in a teaspoon of ghee and pour it over the finished curry. Don't rush the onions; the deep brown color of the sautéed onions provides the characteristic 'Madras' darkness and sweetness. This curry tastes even better the next day as the spices continue to develop, making it a perfect make-ahead meal.
🍽️ Serving Suggestions
Serve alongside fluffy Basmati rice or Jeera (cumin) rice to soak up the spicy gravy. Pair with warm, buttery garlic naan or flaky Malabar paratha for a classic texture contrast. A cooling side of cucumber raita (yogurt dip) is highly recommended to balance the heat of the Madras spices. Serve with a side of mango chutney or lime pickle for an extra punch of acidity and sweetness. A crisp, cold Lager or a glass of off-dry Riesling complements the spice profile beautifully.