Madras Lamb Curry Recipe
Madras Lamb Curry, a delightful dish hailing from the southern regions of India, is a sumptuous concoction that promises to tantalize your taste buds with its aromatic spices and rich flavors. This recipe, which serves four, is perfect for a family lunch or a special gathering, embodying the essence of South Indian cuisine through its unique blend of spices and ingredients. Let’s embark on a culinary adventure to create this flavorful dish, where every step is infused with love and the promise of satisfaction.
Ingredients
Here’s a detailed list of ingredients you will need to prepare the Madras Lamb Curry:
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) Seeds | 2 tablespoons |
| Poppy Seeds | 2 tablespoons |
| Mustard Seeds | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Yellow Fenugreek Seeds | 1 teaspoon |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Dry Red Chillies | 2 |
| Green Chillies | 2 |
| Garlic | 4 cloves |
| Ginger | 1 inch |
| Lamb (chops) | 300 grams |
| Onion (chopped) | 1 |
| Tomatoes (chopped) | 2 |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 10 |
| Tamarind Water | 1/2 cup |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Mustard Oil | For cooking |
Nutritional Information
For those mindful of their dietary needs, here’s a glimpse of the nutritional content per serving of the Madras Lamb Curry:
| Nutrient | Value |
|---|---|
| Calories | Approx. 320-350 |
| Protein | Approx. 25-30 grams |
| Carbohydrates | Approx. 12-15 grams |
| Dietary Fiber | Approx. 2-3 grams |
| Fat | Approx. 20-25 grams |
| Sodium | Approx. 400-500 mg |
Preparation Time
| Type | Time |
|---|---|
| Preparation Time | 30 minutes |
| Cooking Time | 35 minutes |
| Total Time | 65 minutes |
Instructions
Step 1: Prepare the Spice Mix
To start the Madras Lamb Curry, dry roast the whole spices, including the dry red chillies, cumin, fennel, mustard, fenugreek, coriander, poppy seeds, cloves, and cinnamon. Toast these ingredients in a skillet over low heat until they release a fragrant aroma, which should take about 5-7 minutes. Once roasted, allow them to cool before grinding them into a smooth powder using a spice grinder or mortar and pestle.
Step 2: Marinate the Lamb
In a mixing bowl, combine the washed lamb pieces with 1/2 cup of curd (yogurt) and 5 tablespoons of the freshly ground spice powder. Reserve the remaining spice mix for future use in non-vegetarian curries, storing it in an airtight container. Allow the lamb to marinate in this mixture for at least 30 minutes; this step is crucial as it tenderizes the meat and infuses it with flavor.
Step 3: Prepare the Green Chilli Paste
While the lamb is marinating, take the green chillies, garlic, and ginger, and grind them together into a coarse paste. Set this mixture aside for later use in the curry.
Step 4: Cooking the Curry
Heat a pressure cooker over medium heat and add mustard oil. Once the oil is hot, sprinkle in the mustard seeds and let them splutter for a few seconds. Follow with the curry leaves, allowing them to crackle and release their distinctive aroma.
Next, add the chopped onions and sauté them until they turn translucent and soft, which should take about 5 minutes. Incorporate the ground ginger, garlic, and green chilli paste into the mix, stirring it well. Be attentive, as the mixture may start to stick to the bottom of the cooker; continue to stir until everything is well combined.
Step 5: Incorporate Tomatoes and Spices
Add the chopped tomatoes to the pot, along with a sprinkle of salt, and cook until they become mushy, which should take an additional 5-7 minutes. Stir in a little turmeric powder for color and depth of flavor.
Step 6: Combine Lamb and Tamarind
Now, introduce the marinated lamb pieces along with the tamarind water to the mixture. Stir everything well, then add approximately 1 cup of water to ensure the lamb cooks through. Taste the mixture and adjust the salt according to your preference.
Step 7: Pressure Cook
Secure the lid on the pressure cooker and cook the Madras Lamb Curry for at least 4 whistles, then allow the pressure to release naturally. This will help ensure that the lamb is tender and infused with all the wonderful flavors from the spices.
Step 8: Serve
Once the pressure has been released, carefully open the cooker. Transfer the fragrant Madras Lamb Curry to a serving bowl and serve it warm.
Step 9: Accompaniments
To complete your meal, serve the Madras Lamb Curry alongside jeera rice (cumin rice), crispy appalam (poppadums), and finish off with a delightful Sabudana Kheer (tapioca pudding). This combination not only enhances the meal but also creates a perfect balance of flavors and textures.
This Madras Lamb Curry Recipe promises a hearty and satisfying dish that embodies the rich culinary traditions of South India. Each step is infused with the spirit of home cooking, ensuring that every bite is filled with warmth and flavor. Enjoy the process of cooking and the delight of sharing this incredible dish with family and friends!
