Fiery lamb curry with the flavours of South India, Madras Lamb Curry is a delicious and flavourful curry recipe ideal for elaborate dinners and parties. Lamb chops cooked in a curry made of mustard seeds, curry leaves, yoghurt and tamarind paste, this main dish recipe can add soul to any evening. You can either prepare it for a family lunch or dinner and everyone will love it for sure. For people who are non-veg food fanatics, this dish is literally heaven on a plate. Pair it up with tandoori roti, naan or rice and it will be a delish combination. So, what are you waiting for? Try this recipe right away and impress your loved ones with this special dish.
Ingredients of Madras Lamb Curry
1 kilograms cubed lamb
150 ml yoghurt (curd)
100 ml Water
For Marination
1 tablespoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
6 clove
4 red chilli
1 teaspoon fenugreek seeds
2 teaspoon poppy seeds
2 teaspoon peppercorns
3 Cinnamon stick
1 tablespoon ground turmeric
For Garnishing
3 sprigs coriander leaves
For The Main Dish
2 green chilli
1 small ginger
1 teaspoon Red chilli powder
1 teaspoon black mustard seeds
10 leaves curry leaves
1 tablespoon tamarind paste
4 cloves garlic
1 teaspoon salt
3 tablespoon mustard oil
3 finely chopped onion
250 gm pureed tomato
How to make Madras Lamb Curry
Step 1 Dry roast the spices Dry roast all the spices for the marination. Combine black peppercorns, cinnamon, cloves, coriander, fenugreek, mustard, poppy, cumin and fennel seeds, red chilies and grind to a fine powder with the turmeric.
Step 2 Grind chillies, ginger and garlic Wet grind the green chilies, garlic and ginger with the water to make a fine paste.
Step 3 Marinate the lamb chops Marinate the lamb in a large bowl with the marination powder, yoghurt and salt and set aside for 2 hours.
Step 4 Prepare the tadka Heat the mustard oil in a large pot until it reaches its smoke point. Allow to cool down a little. Heat again and add the mustard seeds, let them pop for a few seconds and then add the curry leaves and onions.
Step 5 Saute the onions Saute the onions for a few minutes till light golden in colour and add the salt, green chilli, garlic and ginger paste. Keep stirring to prevent the masala from catching the bottom of the pan.
Step 6 Add marinated lamb chops Saute for 2-3 minutes till you get the aroma of toasted spice, add the tomatoes, tamarind, red chilli powder and water. Bring to the boil and then add the lamb and any accumulated juices to the pan.
Step 7 Let it cook Cover and simmer for 1 hour on slow fire until the masala has thickened and the lamb is tender. Keep stirring occasionally.
Step 8 Serve hot Once cooked, garnish with chopped coriander and serve. Do try this recipe, rate it and leave a comment in the section below.