Madras Lamb Curry Recipe
A rich, flavorful curry that combines the aromatic spices of South India, Madras Lamb Curry is a perfect comfort dish. Cooked with lamb chops, mustard oil, and a blend of traditional spices like coriander, cumin, and cinnamon, this curry is balanced by the tanginess of tamarind and a subtle heat from dry red chilies. A must-try for spice lovers!
Cuisine: South Indian
Course: Lunch
Diet: Non-Vegetarian
Ingredients
For the Spice Mix:
- 2 tbsp Coriander (Dhania) Seeds
- 2 tbsp Poppy Seeds
- 1/2 tsp Mustard Seeds (Rai/ Kadugu)
- 1 tsp Cumin Seeds (Jeera)
- 1 tsp Fennel Seeds (Saunf)
- 1 tsp Yellow Fenugreek Seeds
- 2 Cloves (Laung)
- 1-inch Cinnamon Stick (Dalchini)
- 2 Dry Red Chilies
For the Chilli Paste:
- 2 Green Chilies
- 4 cloves Garlic
- 1-inch Ginger
For the Curry:
- 300g Lamb (chops)
- 1 Onion (chopped)
- 2 Tomatoes (chopped)
- 1 tsp Mustard Seeds (Rai/ Kadugu)
- 10 Curry Leaves
- 1/2 cup Tamarind Water
- 1/2 cup Curd (Dahi/Yogurt)
- 1/2 tsp Turmeric Powder (Haldi)
- 1 tsp Sugar
- Salt, to taste
- Mustard Oil, for cooking
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Instructions:
- Prepare the Spice Mix: Dry roast the whole spices (red chilies, cumin, fennel, mustard, fenugreek, coriander, poppy seeds, cloves, and cinnamon) until aromatic. Let them cool and grind into a smooth powder.
- Marinate the Lamb: In a bowl, combine washed lamb chops, 1/2 cup curd, and 5 tablespoons of the ground spice mix. Store any leftover spice mix for future use in an airtight container. Marinate the lamb for at least 30 minutes to tenderize the meat.
- Make the Chilli Paste: Grind the green chilies, garlic, and ginger into a coarse paste and set aside.
- Cook the Curry:
- Heat mustard oil in a pressure cooker and add mustard seeds. Let them splutter for a few seconds.
- Add curry leaves and let them splutter as well.
- Add the chopped onions and sauté until translucent.
- Stir in the ginger, garlic, and green chili paste. Cook for a few more minutes until the mixture begins to stick to the bottom.
- Add the chopped tomatoes, a pinch of salt, and cook until mushy.
- Sprinkle in turmeric powder and mix well.
- Combine Ingredients:
- Add tamarind water and the marinated lamb along with the spice paste. Stir well.
- Pour in about 1 cup of water and check the salt. Adjust to taste.
- Pressure Cook: Close the pressure cooker and cook the curry for at least 4 whistles. Let the pressure release naturally.
- Serve: Once done, transfer the Madras Lamb Curry to a serving dish. Serve hot with jeera rice, appalam, and enjoy with a dessert like Sabudana Kheer for a complete meal.
This Madras Lamb Curry will become a favorite for its rich flavors, perfect for lunch or dinner.
