• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Lamb Madras

[heart_this] · Apr 12, 2021 · 1 Comment

Lamb Madras

A tasty homemade madras lamb curry with a blend of warm spices!

Madras curry is an Indian restaurant, and an English pub, staple and it’s pretty easy to make at home! The recipe itself is pretty straight forward but it does require a few spices to make the madras curry powder, though you could use a store bought madras curry powder. Toasting the coriander seeds and cumin seeds helps to bring out their flavors and aromatics but you could skip the toasting or use pre-ground versions. You can use pretty much any meat in a madras curry and I particularly enjoy lamb or beef! You start out by browning the meat in a pan before cooking the onion, garlic, ginger and curry powder in oil. The sauce is made with crushed tomatoes and coconut milk and the meat is simmered in it until melt in your mouth tender. Tamarind and lemon juice add a nice aspect of fruity sourness and the whole thing is finished off with fresh cilantro!

Lamb Madras

Lamb Madras Powder

Lamb Madras

Lamb Madras

Lamb Madras
Lamb Madras

Lamb Madras

Prep Time: 15 minutes Cook Time: 2 hours 15 minutes Total Time: 2 hours 30 minutes Servings: 8

A tasty homemade madras lamb curry with a blend of warm spices!

ingredients
    For the curry powder:
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon fenugreek seeds
  • 2 star anise
  • 2 green cardamom pods
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon turmeric
  • 1 tablespoon paprika
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon dried fenugreek leaves
  • For the curry:
  • 1 tablespoon oil
  • 2 pounds lamb leg (or stewing beef), trimmed and cut into 1 inch cubes
  • 1 small onion, grated
  • 2 tablespoons garlic, grated
  • 2 tablespoons ginger, grated
  • 1-2 birds eye chilies, finely chopped
  • 1 (14 ounce) can crushed tomatoes
  • 1 (14 ounce) can coconut milk
  • 1 teaspoon tamarind paste
  • 2 bay leaves
  • 1 tablespoon lemon juice
  • salt to taste
  • 2 tablespoons cilantro, chopped
directions
    For the curry powder:
  1. Optionally toast the coriander seeds and cumin seeds in a skillet over medium heat until fragrant, before grinding them, along with the peppercorns and fenugreek seeds, in a spice grinder.
  2. Mix everything!
  3. For the curry:
  4. Heat the oil in a large saucepan over medium-high heat, add the lamb and brown on all sides, before setting aside and draining off all but 1 tablespoon of the grease from the pan.
  5. Add the onion, garlic, ginger, chilies and 2 tablespoons of the curry spices and cook until fragrant, about a minute.
  6. Add the lamb back to the pan along with the tomatoes, coconut milk, tamarind paste and bay leaves, bring to a boil, reduce the heat and simmer, covered until the lamb is falling apart tender, about 2 hours.
  7. Add the lemon juice, season with salt to taste, mix in the cilantro and enjoy!
Note: Some of the spices come either whole or ground and both work. If you have the whole versions, simply grind them in a spice grinder before using them.
Option: Add some sugar if the curry is too sour.
Option: Drain all of the grease from the pan after cooking the lamb and cook the onion, garlic, ginger, chilies and curry powder in melted ghee/butter.
Nutrition Facts: Calories 390, Fat 29g (Saturated 16g, Trans 0), Cholesterol 77mg, Sodium 167mg, Carbs 10g (Fiber 2g, Sugars 3g), Protein 23g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Irish Lamb Stew
Carne Guisada (Braised Beef)
Apricot Lamb Tagine
Lamb Meatballs in a Mint Tomato Sauce
Moroccan Lamb Tagine
Beef Massaman Curry
Beef Rendang
Pot Roast Beef Stroganoff
Texas Chili

Curry, English, Food, Gluten-free, Indian, Lamb, Main Course, One-Pan, One-Pot, Recipe, Stew

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Jeff Morgan says

    September 28, 2022 at 1:51 am

    Coconut milk ? I’ve never come across coconut milk in Indian curries.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.