Lamb Madras Curry Fakeaway

A Madras Curry in the UK has become synonymous with a fiercely hot curry and not much else, my version has more complex flavours but still with a punch of heat from chili and pepper.

Lamb Madras Curry Fakeaway

A Madras curry in the UK has a reputation for being somewhat of a one trick pony. A real fiery beast and not a lot else.

However, my lamb Madras curry has a little more about it but it certainly retains a fierce heat from both our own dried chilli (cayenne) and lots of black pepper. All of it tempered with coconut milk.

Apparently, the Madras Curry name is not really used in India and it is a name that came from British restaurants. How true that is who knows? But the flavours seem to be very ‘South’ Indian and that ties in with the name. Madras being an old name for the City now called Chennai.

Having said that I am not really all that interested in authenticity. But I would most definitely insist on a chapati to be served with this Madras curry!

I always say, I want food that makes me and more importantly my wife smile and this certainly does that.

A Madras Curry in the UK has become synonymous with a fiercely hot curry and not much else, my version has more complex flavours but still with a punch of heat from chili and pepper.

A perfect Freezer Dinner!

My lamb Madras curry is actually a freezer meal that I have been ‘forced’ into cooking this weekend.  Typically this would be because we are snowed in, this time we are ‘muddied’ in. Our wee little front wheel drive cars cannot cope with the sogginess of our road which really is just a dirt track.

If you liked this recipe, you should like this one too!  Minted Pea Salsa With Grilled Lamb Leg Steak

This lamb madras dish, however, is the perfect freezer dinner, all you need is a little lamb. The rest of the ingredients tend to be store cupboard ingredients. Well, they are for me and any other curry fiend anyway!

Being producers of food we always have a reasonable amount of produce around. When I say that we could probably be snowed in for months and not go hungry.

Today I plumped for lamb and I suppose I had better get the bus out of the village tomorrow afternoon. For no other reason than to get some cash and pick up some dog food.

A Madras Curry in the UK has become synonymous with a fiercely hot curry and not much else, my version has more complex flavours but still with a punch of heat from chili and pepper.
5 from 3 votes
A Madras Curry in the UK has become synonymous with a fiercely hot curry and not much else, my version has more complex flavours but still with a punch of heat from chili and pepper.
Lamb Madras Curry Fakeaway
Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins

A Madras Curry in the UK has become synonymous with a fiercely hot curry and not much else, my version has more complex flavours but still with a punch of heat from chili and pepper.

Course: Main Course
Cuisine: Anglo Indian
Servings: 2
Calories: 626 kcal
Author: Brian Jones
  • 1/2 Tbsp Coriander Seeds
  • 1 Tsp Black Peppercorns
  • 1/4 Tsp Fennel Seeds
  • 1/8 Tsp Fenugreek Seeds
  • 2 Cloves
  • 2 Dried Chili
  • 2 Tbsp Cooking Oil Neutral
  • 100g Onion Cut into a medium fine dice
  • 20 g Fresh Ginger Grated
  • 6 Cloves Garlic Crushed into a paste
  • 350 g Lamb Shoulder Diced
  • 2 Tbsp Tomato Puree
  • 150 ml Coconut Milk
  • 1/4 Tsp Salt
  • 1/2 Tbsp Garam Masala
  1. Place the coriander seeds, peppercorns, fennel seeds, fenugreek seeds cloves and dried chili all in a dry pan over a medium high heat and toast until they become fragrant being careful not to burn.
  2. When the spices are toasted crush to a fine powder in a spice grinder or pestle and mortar and set aside.
  3. Add the oil to a medium frying pan over a medium high heat and cook the onion until they begin to colour which should take 5-6 minutes.
  4. Add in the garlic and ginger and cook for a further minute.
  5. Next add in the lamb and cook for 5 minutes stirring occasionally.
  6. Stir in the tomato puree, coconut milk, ground spices from step 3, salt and cover and allow to cook for 1 hour over a very low heat.
  7. After 1 hour remove the lid and reduce the remaining liquid to a thick paste.
  8. Remove from the heat and stir in the garam masala before serving.

A Madras Curry in the UK has become synonymous with a fiercely hot curry and not much else, my version has more complex flavours but still with a punch of heat from chili and pepper.



  1. Elizabeth February 9, 2016 at 7:51 am - Reply

    Gorgeous! Absolutely gorgeous! We’re lucky to have some of the world’s finest lamb on our doorstep (Shetland lamb!) and I have a freezer full of it. Pinned to try later!

    • Brian Jones February 10, 2016 at 1:31 pm - Reply

      I’m so envious, lamb is a real rarity here 🙁

  2. Emma @ Supper in the Suburbs February 9, 2016 at 8:39 am - Reply

    Couldn’t agree with you more – who cares how authentic the curry is when it tastes (and looks) that good!!! I love a madras but it does have to be more than just super hot chilli. This recipe sounds fab. Thanks for sharing.

    • Brian Jones February 10, 2016 at 1:32 pm - Reply

      Thanks Emma, I’m with you on that all that matters to me is flavour and this has it in spades 🙂

  3. Mark, CompassandFork February 9, 2016 at 10:05 am - Reply

    Brian what a fabulous looking madras curry. Nice and hot for those that like it that way, that would be me! And such a great photo.

    • Brian Jones February 10, 2016 at 1:33 pm - Reply

      Cheers Mark, this is definitely one to be toned down for those who are less tolerant of chili 😉

  4. Sarah and Laura @ Wandercooks February 9, 2016 at 2:21 pm - Reply

    Curries are the BEST. I like your take on this one, especially with your own dried chillies – that’s awesome. Love the photos too, they turned out great.

  5. Barely Vegan February 10, 2016 at 10:29 am - Reply

    I would loooove this dish. I love my food to be spicy and I adore curries!! Great recipe and photos.

  6. Tania @ The Cook's Pyjamas February 12, 2016 at 8:02 am - Reply

    Dog food I get but do you need cash if you’re not going anywhere 😀 I am not a huge fan of lamb, given that I overdosed on mutton in my childhood, but this recipe had my mouth watering. I may have to forego my stance and make it.

    • Brian Jones February 16, 2016 at 9:33 am - Reply

      Haha, well one has to pay at the pub in some form, in all fairness she is happy to extend lines of credit but hey ho 😉 This dish works really well with a piece of beef that is good for stewing, think something like shin, it takes a little longer too cook and may need a splash of water to prevent it from drying out.

  7. Paige @ Where Latin Meets Lagniappe February 13, 2016 at 1:31 am - Reply

    Such a beautiful dish Brian! I must confess that I don’t eat lamb (my husband loves it!), but I am a HUGE lover of curry 🙂 How do you think this would work with another meat? Maybe shredded beef or chicken?

    • Brian Jones February 16, 2016 at 9:39 am - Reply

      Thanks Paige, I personally thing the sauce is too powerful for chicken, it becomes a texture and adds nothing but that to the dish but it works fabulously with beef, I like to use big chunks of shin of beef maybe 25mm-35mm dice but you could shred it down too 🙂

  8. Whitney February 13, 2016 at 7:50 pm - Reply

    This is such a beautiful dish! I love curry anything, but don’t cook it too much — I have nearly all of these ingredients! May have to try this (with chicken though) — still getting around to lamb 🙂

    • Brian Jones February 16, 2016 at 9:50 am - Reply

      Teehee, it works much better with a piece of beef rather than chicken, the chicken get a little lost in the bold flaovurs in my opinion but would love to hear what you think:)

  9. Hillary Reeves February 15, 2016 at 3:50 am - Reply

    My sister moved to Chennai this past summer — i’m dying for her to teach me some of the authentic dishes from the city/region.

    • Brian Jones February 16, 2016 at 9:51 am - Reply

      Haha, I am definitely an Anglo Indian Curry kinda chap, I have been to INdia and Pakistan but the food is a little different although still recognisable.

  10. Byron Thomas February 17, 2016 at 12:37 pm - Reply

    Brian, you really are such an inspiration to us food bloggers. Your recipes are gorgeous and your photography is simply amazing. Thanks for sharing another wonderful part of you. Cheers!

    • Brian Jones February 18, 2016 at 6:25 pm - Reply

      Aw schucks, you are far too kind Byron, I’m just plodding on doing what I do and enjoying myself along the way 😉

  11. Whitney Binzel February 18, 2016 at 9:47 pm - Reply

    This looks incredible, Brian! Your Indian dishes always look so amazing!

    • Brian Jones February 22, 2016 at 8:02 am - Reply

      Thanks Whitney, I often find them challenging to photograph lets face it they taste great but often are pile of brown food which is always difficult to photograph.

  12. Mary (The Godmother @ Goodie Godmother) February 20, 2016 at 12:05 am - Reply

    I think there’s too much emphasis on authenticity sometimes. This recipe both sounds and looks wonderful. The lighting is just beautiful!

    • Brian Jones February 22, 2016 at 7:52 am - Reply

      I’m with you on authenticity, most of my ‘Indian’ food is actually Anglo Indian and has it’s roots in the Indian communities that moved to Britain in the 50’s & 60’s but also hints to some of the Indian flavours bought back from the ‘Raj’ back in the Victorian era… All I really care bout is if it makes me make a satisfied noise when eating 😉

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  14. Sanjay kalro January 2, 2017 at 6:50 am - Reply

    Will try sounds good

  15. John January 21, 2017 at 4:26 pm - Reply

    Just finished prepping and about to start cooking nut I’m unsure what I’m supposed to add on step 3? It’s probablys me being thick.

    • Brian Jones January 21, 2017 at 5:27 pm - Reply

      Sorry John, it should read add onions, amended the recipe now… Thanks for bringing it to my attention.

  16. Willow October 1, 2017 at 12:56 pm - Reply

    Brilliant curry, made it as a trial run for a curry night with friends. It tastes wonderful, so much flavour, not just heat but so authentic, well, better. The meat tastes so good, you can even get the whole lamb flavour with spice without anyone flavour being too dominant, love, love, love this recipe and so will our guests.

    • Brian Jones October 1, 2017 at 2:17 pm - Reply

      Thanks Willow… It never fails to raise a huge smile when I hear from someone who enjoys my food! I hope it is as popular with your guests 😀

  17. Adan November 12, 2017 at 5:56 pm - Reply

    This looks amazing! It is making me so hungry

  18. James Rooney January 21, 2018 at 12:43 am - Reply

    Just like to say what a superb recipe this is, absolutely Anglo-Indian and absolutely on the money. I’ve grown up eating curry throughout the Uk and this is reminiscent of any great restaurant or take away, real depth of flavour and a beautiful balance of spice. I love cooking all cuisines but find good Indian recipes hard to find, thanks for this one Mr Brian Jones ! I coupled with some nans made in the most unusual way (upside down in a pan) as authentic in result as the madras by a guy named h4ppyleader on YouTube. Fascinating method with great results, a perfect match to your curry.

    • Brian Jones January 22, 2018 at 8:28 am - Reply

      Cheers James, so glad you enjoyed it… Indian food is very close to my heart or more precisely my belly. I’ll definitely hunt down that naan recipe, I personally use a pizza steel for cooking my naan 😀

  19. Fran January 22, 2018 at 9:17 pm - Reply

    I am a huge ‘Hairy-biker Curry’ lover but a colleague put me onto this recipe and I have to say I am borderline addicted. So much so I am cooking after work – a rarity for me. Thank you very much for sharing, you have saved me from ‘after work takeaway syndrome’!

    • Brian Jones January 23, 2018 at 8:01 am - Reply

      You are welcome Fran… The thought that folk are discussing my recipes somewhere out there in the big wide world makes me smile greatly 🙂

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