Easy Lamb Madras Curry Fakeaway
Lamb Madras, a fiery yet fragrant recipe inspired by an ever-popular British Indian restaurant classic, my version is both easy and delicious.
My version uses coconut milk rather than the traditional yoghurt to create a rich and luxurious slow-cooked spicy curry!
My Favourite Lamb Curry.
I love this lamb curry recipe; it is a real treat as lamb is a relative rarity in these parts. It joins my Lamb Rogan Josh, lamb pasanda and Keema Matar recipes in the lamb curry category!
This one has lots of big flavours but still ensures that the lamb still sings through as the foundation flavour.
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.
It is typified by a fiery heat. I use a combination of dried Kashmiri chilli, fresh green chilli and lots of black pepper.
I temper this heat and add a mellow background foundation with coconut milk rather than the typical yoghurt.
Using coconut milk adds a little sweetness to this lamb madras. However, you must ensure that you do not add "sweetened" coconut milk.
Frequently Asked Questions
How hot is a Madras curry?
Individual tolerance to spice from chilli is so personal, so this is a difficult question to answer.
A Madras curry would be considered a curry at the hotter end of the spectrum.
On the spice scale, this lamb madras sits between my jalfrezi curry and my vindaloo curry. So definitely at the upper end of the heat.
Do I have to use whole spices?
No, you could use ready-ground spices if you like, but nothing gives quite the same aroma as freshly ground toasted spices.
As a rule of thumb, you need around a quarter to a third of the volume of ground spices to get the same amount as whole seeds. But I would increase this to half because store-bought ground spices so often lack a bit of "punch".
Can I use mutton?
Oh yes, please do! This dish is superb with mutton. I developed this recipe with lamb in mind because it is readily available to most.
Just cook it on low for a couple of hours, rather than one hour to tenderise.
Can I use another cut of lamb?
You could get away with some lamb leg or shin, but it will be a little tougher and will not have much fat.
A better choice would be lamb neck fillet, which has some lovely fat, and it works in this recipe perfectly.
Serving Suggestions
A good curry needs a side helping of Indian flatbread as far as I am concerned, and this lamb madras curry is no different!
That thick and unctuous sauce in this recipe screams for chapati or roti as far as I am concerned.
But if you wanted something different, the big bold flavours are also great with my Bombay potatoes recipe.
I mentioned the spiciness of this recipe above, and if you wanted something to counter that, then naan bread is a better option.
On that note, you could also add some mint raita on the side or serve it with a cooling lassi!
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 28cm or 11" frying pan (with a lid).
- Chopping board.
- Kitchen knife.
- Grater.
- Pestle and mortar or spice grinder.
- Stirring and serving spoons.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Lamb Madras Curry Recipe
Ingredients
- 350 g Diced Lamb Shoulder 12oz
- ½ tablespoon Coriander Seeds
- 1 teaspoon Black Peppercorns
- ½ teaspoon Fennel Seeds
- ½ teaspoon Cumin Seeds
- 2 Cloves
- 2 Dried Kashmiri Chilli Peppers
- 2 tablespoon Cooking Oil
- 100 g Onion ⅔ Cup
- 15 g Ginger ½ thumb sized piece
- 6 Garlic Cloves
- 2 tablespoon Tomato Puree
- 200 ml Tin of Coconut Milk 7oz
- 1-2 Green Finger Chillies (optional)
- ½ teaspoon Salt
- 1 teaspoon Dried Fenugreek Leaves
- 1 teaspoon Garam Masala
Instructions
- Peel and cut the onion into a 5mm (¼") dice.
- Peel and mash the garlic into a paste.
- Grate the ginger.
- If you are adding fresh green chilli peppers, cut them into rings as finely as you can.
- Heat a 28cm or 11" heavy-based frying pan (that has a lid) over a medium-high heat. Add the coriander seeds, black pepper peppercorns, fennel seeds, cumin seeds, cloves, and dried chilli peppers, then toast until they become fragrant. Then crush them into a fine powder in a spice grinder or pestle and mortar.
- Return the pan to a medium-high heat, and when it is hot, add the oil to the pan. Cook the diced onion until they begin to colour, which should take 5-6 minutes.
- Now add in the lamb and cook for 5 minutes, stirring occasionally.
- Add in the garlic, ginger and tomato puree and cook it out for a minute or so.
- Pour in coconut milk, add the ground spices from step 5, the sliced green chillies if you are using them and salt. Stir and cover with a lid, 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, stir in the garam masala and crush in the dried fenugreek leaves, then stir and allow to sit for 2 minutes before serving.
I tried this recipe last night as everyone begs for curry on take away night so I thought why not just try cooking it ourselves? Not an accomplished cook but still got a great curry without a lot of effort. Definitely making this again.
Can I make this the day before?
Hey Anna... Yes, this is fine in the fridge for a day or two providing it is stored in an air-tight container.
Brian 🙂
Hi Brian…I’ve made this a few times and I’ve noticed you’ve changed the recipe. How come? Guess I’ll have to try the new one!
Amazing curry, by the way👌🏽
Hey Craig.
I try to revisit recipes periodically to make sure they are as good as they can be. I've also fairly recently returned to the UK so I am refreshing recipes to ensure they fit with the ingredients available locally. There have not been many changes in this recipe, the ingredients pretty much all stay the same, but I've tweaked the order than some of them get added in, the main difference is the fenugreek at the end which makes it really sing through rather than getting a bit lost when it is added earlier in the process.
Enjoy.
Brian
Are you living in the UK again or just a holiday/visit? Can´t believe you couldn´t find lamb, I bet I bought it all, I´m not that far from Bury and lamb is kind of my favorite 😀 sorry
The Uk is home for us for the foreseeable future, we're currently based in the North East but exploring options for a move sometime later this year.
I could find plenty of lamb, just not the cut that I wanted. Lamb neck fillet is awesome for a really slow cooked curry 😉
Hi Brian, hope you´re well, I´m extremely excited to make this tomorrow, I love a nice curry and the heat doesn´t scare me, hope I can find the dried chillies, black pepper, not a problem I am the black pepper queen, I put it on everything, but I just have one question for you before I head over to the shops tomorrow, can I use any cut of cubed lamb for this or does it have to be shoulder?
Regards
Rakel.
Hi Rakel... I hope you like this as much as we do 🙂
The lamb needs a bit of fat which makes shoulder idea, but you could get away with rump or even some lamb neck fillet.
@Brian Jones, Excellent, thank you for a super quick reply, I´m in the UK so I can get lamb easily, it´s just that I´ve seen a bag of lamb cuts in Iceland (the shop) but it doesn´t say what cut of the lamb it is, it does look a bit fatty though so I might risk it, I´m even thinking of doubling this recepi as my other half has a,.. erm.. how do I say this politely?.. Healthy appetite 🙂
It should be fine, making an extra portion never goes to waste 😉
I returned to the UK last autumn and have been on the hunt today for lamb neck fillet and failed miserably, all of the major supermarkets had none and nothing at Bury market either. In fact, Tesco had no lamb in at all which made me grump!
Hello. I’m cooking your lamb madras for dinner, looks amazing and looks tasty. I have one question, does lamb shoulder steak and lamb shoulder the same? I’m not a very good cook, Its hard to find lamb where I leave. Thanks
Hi Irene... I've never heard of lamb shoulder steak, which is not really a surprise as so many nations have different ways of naming cuts of meat. It should be fine, I think my only concern is that it would be cut too thinly to get a nice 2cm or so dice out of it. If you can you should be fine.
Hi Brian,
Your recipe looks amazing! Overhere (in the Nederlands) it's really hard to find lamb meat. Is there anything I can substitute it with? Like chicken for example?
Hi Larissa.
I feel your pain, lamb here in Hungary is a real struggle to find too, I have to make a 350km round trip to get some most of the time. Have I mentioned I like lamb 😉
You could throw in chicken but for me, it disappears in the flavours of this big sauce and becomes little more than a texture and source of protein rather than an ingredient that holds its own.
Some stewing beef would work really well, something like shin or neck, I like to really punch the flavour of fenugreek when cooking Indian recipes with beef so I would personally add a tablespoon (give or take) of additional dried fenugreek leaves to this recipe if I were to make it with beef. It may also need an extra 20-30 minutes of cooking with the lid on.
Enjoy
Brian
@Brian Jones, Hi Brian
I use this recipe and your Jalfrezi recipe on my food truck. I use both lamb and chicken in the madras and both taste excellent, never had one complaint.
Superb, where is your food truck Daniey?
@Brian Jones, in Ballydehob West Cork Ireland.
Superb 🙂 Now I have to find an excuse to visit Ireland 😀
One of the best dishes I have ever made. Couldn’t get fenugreek seeds but I cannot say the flavour was missing anything. Loved it
Would I be able to make it in that crockpot?
Hey Taryn... You can although you will not really get any great time savings, I have tried to turn this into a dump and run slow cooker recipe and failed, you can drop the curry into the slow cooker for 4-5 hours on low at stage 11 but you still need to reduce to intensify the flavours at the end.
This is a simply amazing recipe! I don't historically like curry, however my newish boyfriend loves it and I cooked this for him for the first time a few months ago. It's not only converted me into a curry lover, but become our favourite recipe. I've cooked it numerous times and it always turns out delicious. Simple to make and a showstopper, especially with homemade onion bhaji alongside 🙂 Thank you!!
Thanks Jessica, I love this recipe, it is a special occasion treat for me as lamb is an expensive rarity in our corner of Europe, but I'm definitely worth it 😉 Stoked that you like it too!
Couldn't find the video on this page. Is it elsewhere?
Hey Ashley, I can see it, it appears right below the first paragraph afer the first image, if you are on a computer it will pop out to the bottom right hand side as you scroll if you are on mobile it will be top right.
Thanks for this recipe Brian. The simple steps in the video and the look of the end result really made me want to try it...and I don’t normally have anything hotter than a tikka masala!
I’ve made this recipe pretty much exactly how you described, apart from substituting the dried chilli for crushed chilli as I couldn’t find it. It was amazing with boiled rice and roti. I’m going to try your Chettinad chicken next!
Glad you enjoyed it Craig... The Chettinad chicken recipe is one of my favourite curries, although I think it is hotter than this Madras, primarily because it uses lots of black pepper which is a very different heat to chilli but everyone perceives spice heat very differently. You can always eat more naan or roti to cool down. Enjoy 😀
I must say you are a great cook Brian. This looks incredibly tempting. Being an Indian I must say you have nailed the Indian style of cooking, that color, the texture of the curry and everything about the dish just looks perfect 🙂 It's not easy to achieve!! Loved going through your blog 🙂
Thanks Meghna, I'm not sure I am a great cook but I work hard 😉 I only cooked this madras yesterday for a video shoot that should be floating around in the next couple of days.
I would love to check out the video. May I find it here or somewhere else?
Scroll down the post a little, it should be after the first or second paragra[h after the first picture 🙂
Wow this was soooooo delicious. Hot, yes, but that might e because I threw in an extra chilli or two. Best curry I’ve made in a long time. Thank you! Am going to try your other recipes without delay....
Thanks Lynne... Glad you like it, if you want a recommendation take a look at my chicken pathia recipe, it is my favourite 😀
Brian,
I was apprehensive over this dish at first because the spices can be overwhelming and not for the faint hearted. Needless to say, I doubled everything because I was feeding two men (American). They loved it and went for seconds; perspiring ofclurse. I (indian), on the other hand, was not even half way done with my first- I was the faint hearted one... BUT I can’t tell you enough how delicious this was. I want to make it again and I can’t wait to make Rogan Josh. Thank you for this brilliant, yet simple recipe.
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'!
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.
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,
I was apprehensive over this dish at first because the spices can be overwhelming and not for the faint hearted. Needless to say, I doubled everything because I was feeding two men (American). They loved it and went for seconds; perspiring ofclurse. I (indian), on the other hand, was not even half way done with my first- I was the faint hearted one... BUT I can’t tell you enough how delicious this was. I want to make it again and I can’t wait to make Rogan Josh. Thank you for this brilliant, yet simple recipe.
Thanks for taking the time to write to me Khilna, I love hearing from people that have tried my recipes and I am so glad you loved it. This is one of my most popular recipes and indeed one of my personal favourites. Have fun with the Rogan Josh 🙂
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'!
You are welcome Fran... The thought that folk are discussing my recipes somewhere out there in the big wide world makes me smile greatly 🙂
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.
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 😀
This looks amazing! It is making me so hungry
Thanks Aiden.
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.
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 😀
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.
Sorry John, it should read add onions, amended the recipe now... Thanks for bringing it to my attention.
Will try sounds good
Have fun 🙂
I think there's too much emphasis on authenticity sometimes. This recipe both sounds and looks wonderful. The lighting is just beautiful!
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 😉
This looks incredible, Brian! Your Indian dishes always look so amazing!
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.
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!
Aw schucks, you are far too kind Byron, I'm just plodding on doing what I do and enjoying myself along the way 😉
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.
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.
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 🙂
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:)
Cooked this last night. Absolutely delicious
Glad you enjoyed it!
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?
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 🙂
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.
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.
I would loooove this dish. I love my food to be spicy and I adore curries!! Great recipe and photos.
Thank you very much 🙂
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.
Thanks Sarah 🙂
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.
Cheers Mark, this is definitely one to be toned down for those who are less tolerant of chili 😉
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.
Thanks Emma, I'm with you on that all that matters to me is flavour and this has it in spades 🙂
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!
I'm so envious, lamb is a real rarity here 🙁