Description
This Lamb Madras Curry is a bold and flavorful dish that brings authentic Indian flavors to your table.
Ingredients
Scale
- 2 pounds lamb, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons Madras curry powder
- 1 teaspoon turmeric powder
- 1 can (14 oz) coconut milk
- 2 cups beef stock
- 1 can diced tomatoes
- 1 tablespoon tamarind paste
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1 tablespoon fresh cilantro, for garnish
Instructions
- Heat oil in a large pot over medium heat and sauté onions until golden.
- Add garlic and ginger; cook for 1 minute.
- Stir in Madras curry powder and turmeric; cook for another minute.
- Add lamb pieces; brown on all sides.
- Pour in diced tomatoes, coconut milk, beef stock, tamarind paste, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until lamb is tender.
- Garnish with fresh cilantro before serving.
Notes
- For extra heat, add chopped green chilies.
- Serve with basmati rice or naan.
- Can be made ahead and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg