This Lamb Madras curry recipe is an ode the British Indian Curry Recipes that I adore, it is hot spicy and full of flavour!
My Favourite Lamb Curry.
This one has lots of big flavours but still ensures that the lamb still sings through as the foundation flavour.
It has a real heat from the dried chilli, I use cayenne and lots of black pepper.
All of this tempered with coconut milk, you can use the more typical yoghurt if you want.
The name “Madras Curry” is not really used in Indian food apparently.
It is a name that came from Bangladeshi Indian restaurants in the UK in the 1970’s.
How Hot Is a Madras Curry?
Individual tolerance to spice from chilli is so personal so this is a difficult question to answer.
We can, however, look at it in terms of comparison to other curry recipes.
A madras curry would be considered a curry at the hotter end of the spectrum.
If you do struggle with chilli a great way to calm down the burn is bread.
Cooking With Whole Spices!
If you are a relative newcomer to cooking with whole spices you may wonder “why bother”?
Surely some ground spices would work or even a madras curry spice blend.
Well yes, they would work… However, they will never give you a flavour profile quite like whole spices.
Once you grind spices the begin to lose their flavour much quicker than whole seeds.
This means that whole seeds have a much longer shelf life and it does not matter how you store your ground spices… They will never last as long!
They also deteriorate at a different rate, so that spice blend that may have left the factory with a good mix will change over time.
A good curry needs a side helping of Indian flatbread as far as I am concerned.
The thick and unctuous sauce in this recipe means screams for chapati or roti as far as I am concerned.
But if you wanted something different, the big bold flavours are great with my Bombay potatoes recipe.
One final note, if you can score some mutton then please use it. It is even better in this recipe than lamb, prepare to have your mind blown!
Just cook it on low for a couple of hours, rather than one hour to tenderise.
- 400 g Diced Lamb Shoulder
- 1/2 Tbsp Coriander Seeds
- 1 Tsp Black Peppercorns
- 1/2 Tsp Fennel Seeds
- 1/4 Tsp Fenugreek Seeds
- 2 Cloves
- 2 Dried Red Chili Pepper
- 2 Tbsp Cooking Oil
- 100 g Onion
- 20 g Ginger
- 6 Cloves Garlic
- 2 Tbsp Tomato Puree
- 150 ml Coconut Milk
- 1/2 Tsp Salt
- 1/2 Tbsp Garam Masala
- Cut the onion into a medium dice and crush the garlic into a paste.
- Grate the ginger.
- Heat a heavy-based dry pan that has a lid over a medium high heat.
- Add the coriander seeds, peppercorns, fennel seeds, fenugreek seeds, cloves, and dried chili, then toast until they become fragrant.
- When the spices are toasted crush them into a fine powder in a spice grinder or pestle and mortar.
- Add the oil to the pan.
- When hot cook the onion until they begin to colour which should take 5-6 minutes.
- Add in the garlic and ginger and cook for a further minute.
- Now add in the lamb and cook for 5 minutes stirring occasionally.
- Stir in the tomato puree, coconut milk, ground spices from step 5, and salt.
- Cover and allow to cook for 1 hour over a very low heat.
- After 1 hour remove the lid and reduce the remaining liquid to form a thick sauce.
- Remove from the heat and stir in the garam masala and allow to sit for 2 minutes before serving.
Serve with boiled rice and chapati and maybe a beer if you want the full British curry house experience.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 604 Total Fat: 41g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 128mg Sodium: 747mg Carbohydrates: 18g Fiber: 4g Sugar: 4g Protein: 44g