Fiery Lamb Madras: A Bold and Aromatic Curry Adventure
- Steve Holloway
- Sep 2
- 5 min read
Introduction
Embark on a flavourful journey with this Lamb Madras, a classic South Indian curry renowned for its bold spices and rich, aromatic sauce. Tender pieces of lamb simmer in a vibrant blend of tomatoes, onions, and a medley of warming spices, creating a dish that’s both fiery and deeply satisfying. Perfect for spice enthusiasts and curry lovers alike, this Lamb Madras promises an authentic taste of Indian cuisine right in your own kitchen—serve it with fluffy basmati rice or warm naan for a truly unforgettable meal.
Cuisine -Indian - Main course- Serves 4
Get ready to experience the rich flavours of a traditional Indian Madras curry with our slow-cooked Lamb Madras recipe. This hearty dish is a variation of our popular Chicken Madras, but with a unique twist. By using leg of lamb, we're able to achieve a tender and fall-apart texture that's perfect for slow-cooking. To take it to the next level, we'll be working with your butcher to de-bone the joint and cube it, while keeping the bone intact. This will be added later to the curry, allowing the spices to infuse into the meat and give it a truly rich and depthful flavour. As with all Madras curries, this one packs a punch, but you can adjust the spice level to your taste. With a bit of time and patience, you'll be rewarded with a curry that's sure to become a new favorite."
Cooking times,
Prep time: 20 minutes
Cook time: 1 hour 45 minutes
Total time: 2 hours 5 minutes
This includes time for ingredient preparation, browning the onions, simmering the curry, and finishing the dish.
Recipe Difficulty Level: Intermediate
This recipe involves multiple steps, including preparing a variety of spices, simmering the curry for an extended period, and careful attention to browning and slow cooking, making it best suited for cooks with some experience in the kitchen.
Special Equipment: Nothing special
Large, heavy-bottomed pan or Dutch oven
Sharp knife for cubing the lamb and preparing ingredients
Ladle (for adding curry gravy)
Wooden spoon or spatula for stirring
Heat Level: Medium to Hot (adjustable)
This Lamb Madras is traditionally quite spicy, but you can easily adjust the heat by varying the amount of fresh chillies and ground chilli or cayenne pepper to suit your personal preference.
Nutrition values
Here’s an approximate nutritional breakdown per serving (based on 6 servings). Actual values may vary depending on exact ingredients and portion sizes:
Calories: 420
Protein: 32g
Fat: 28g
Saturated Fat: 12g
Carbohydrates: 13g
Fiber: 4g
Sugar: 6g
Sodium: 680mg
These values assume the use of ghee, standard tinned tomatoes, and the full amount of spices.
A little History
Lamb Madras traces its origins to the southern Indian city of Chennai, formerly known as Madras, where the use of bold spices and fiery heat is a culinary hallmark. Traditionally, Madras curries were made with a blend of local spices, tomatoes, and tamarind, creating a vibrant and aromatic sauce. As Indian cuisine traveled to the UK and beyond, dishes like Lamb Madras were adapted to suit local palates while retaining their signature depth of flavor and spiciness. Today, Lamb Madras remains a beloved staple in Indian restaurants worldwide, celebrated for its rich, complex taste and comforting warmth.
Easy Recipe for Lamb Madras
Ingredients:
1 kilo of leg of lamb cubed (keep the bone)
4 tablespoons of ghee or coconut oil
4 large cloves of garlic, crushed
4 small fresh chillies sliced length wise
1 medium onion sliced
2, 400g tins of chopped tomatoes
Spices
2 teaspoon of ground chilli or cayenne pepper ( adjust the heat level to your own liking)
2 teaspoons of ground coriander
3 teaspoons of ground cumin
1 teaspoon of ground turmeric
2 cinnamon sticks
6 cardamon pods lightly bruised
4 whole cloves
2 bay leaves
2 - 4 ladles of Basic Curry Gravy
1 teaspoon of Celtic or Himalayan salt
½ a cup of water or light stock
To finish
1 teaspoon of garam masala
3 or 4 thin slices of fresh root ginger (optional)
1 or 2 star anise for garnish (optional if you don't like aniseed flavour)
Chopped coriander leaves
How to make Lamb Madras
Click here for Kitchen Timer
Prep all your ingredients, defrost your curry gravy, measure out spices, peel garlic and so on...
In a large pan heat the ghee or coconut oil on a medium heat, add the sliced onions and saute until lightly browned.
Now add the crushed garlic, add the sliced fresh chillies and briefly stir, and cook for around a minute, bring the heat to medium high then add the tinned tomatoes, and cook for around 10 minutes stirring regularly until the tomatoes are cooked through, breaking them up as you go.
lower the heat and add the ground coriander, cumin, chilli powder and turmeric, along with the whole spices, stir continually for a further 2 minutes not letting it stick to the pan.
Add the cubed lamb and cook on a high temp until it changes colour this will seal in the flavours.
Now add the Basic Curry Gravy , salt and water , add the bone back into the pan then turn the heat down to low, cover and simmer for around an hour and a half until the lamb is tender by this time the gravy should have thickened if not leave it uncovered until it does.
Finally finish the dish by adding the sliced ginger, star anise and garam masala and coriander leaves. Stir through and serve immediately.
Goes well with:
Frequently asked questions
Can I make Lamb Madras ahead of time?
Yes! In fact, the flavours often improve if made a day in advance. Store it in the refrigerator and gently reheat before serving.
Can I use a different cut of lamb?
Absolutely. Shoulder or stewing lamb works well. Just ensure there’s some fat and connective tissue for tenderness.
What can I substitute for ghee or coconut oil?
You can use vegetable oil or clarified butter if preferred, though ghee and coconut oil add authentic flavour and are healthier
Is this recipe freezer-friendly?
Yes, Lamb Madras freezes very well. Cool completely, portion into airtight containers, and freeze for up to 3 months.
How can I make this dish less spicy?
Reduce the amount of fresh chillies and ground chilli or cayenne pepper, or remove the seeds from the chillies for a milder curry.
What can I serve with Lamb Madras?
Serve with basmati rice, naan, or roti, and add a side of cooling raita or cucumber salad to balance the heat.
Can I make this recipe vegetarian?
Yes! Substitute lamb with hearty vegetables like potatoes, aubergine, or chickpeas, and adjust cooking time as needed.
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Conclusion
Enjoy the bold, comforting flavours of this Lamb Madras, a true celebration of South Indian cuisine. Whether you’re cooking for family or friends, this aromatic curry is sure to impress and satisfy with its tender lamb and rich, spiced sauce. Serve it with your favourite rice or naan, and let the vibrant tastes transport you straight to the heart of India. Happy cooking from Stevie’s Curry Magic, and thank you for joining us on this delicious journey!
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Cheers Steve.
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