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Lamb Madras curry recipe

Lamb Madras curry recipe

  • Recipes
  • Dish type
  • Main course
  • Curry
  • Curry paste

This is my all time favourite curry to make; it's pungent flavour wins me over every time. I also suggest that you make this 2 days in advance as the flavours will develop and the curry will become even more delicious!

146 people made this

IngredientsServes: 8

  • Curry paste
  • 1 1/2 tablespoons coriander seeds
  • 1 1/2 teaspoons cumin seeds
  • 5 whole dried red chillies
  • 6 fresh curry leaves
  • 1/2 teaspoon salt
  • 3 tablespoons garlic paste
  • 2 teaspoons ginger paste
  • 1 1/2 teaspoons ground turmeric
  • 1kg lamb meat, cubed
  • 1 teaspoon fennel seeds
  • 8 tablespoons ghee (clarified butter), melted
  • 4 tablespoons vegetable oil
  • 4 onions, thickly sliced
  • 1 (400ml) tin coconut milk
  • 500ml water, divided
  • 6 cardamom pods
  • 1 cinnamon stick
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon sugar
  • 3 tablespoons warm water
  • 1 tablespoon tamarind paste

MethodPrep:30min ›Cook:2hr ›Ready in:2hr30min

  1. Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red chillies. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
  2. Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside.
  3. Heat a casserole over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the tin of coconut milk and 250ml of water; bring to the boil, then reduce the heat to low. Simmer for 10 minutes.
  4. Stir in the remaining coconut milk and water, along with the cardamom pods, cinnamon stick and toasted fennel seeds. Cover partially and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
  5. When the lamb is tender, stir in garam masala, sugar and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.


If you don't have garlic or ginger paste, simply use the same amount of freshly grated garlic or ginger.

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Reviews & ratingsAverage global rating:(69)

Reviews in English (55)

I have made this twice and have enjoyed it both times. I don't usually enjoy curries due to mouth numbing which spoils it for me. This one was medium hot and very tasty, it did numb my mouth but in an enjoyable way. The recipe said for 8 this must be a mistake because we felt it would only feed 3. Good job we had only made it for two with some for the freezer.-18 Nov 2012

This as good as my local Indian Restraunte . never need to buy any more lol-14 Mar 2014

I did deviate a touch to suit what was on my shelves but really good-17 Apr 2013

  • 675g chuck steak, cut into 2.5cm cubes
  • 2 tablespoons rapeseed or sunflower oil
  • 2 medium onions, peeled and sliced
  • 2 garlic cloves, peeled and crushed
  • 1 x 2.5cm piece fresh root ginger, peeled and finely chopped or grated
  • 1 teaspoon ground turmeric
  • 2 teaspoons Garam Masala
  • 1 teaspoon cumin seeds, crushed or ground cumin
  • 1 teaspoon dried chilli flakes or hot pepper sauce
  • 1 x 400g can chopped tomatoes
  • 400ml good, hot beef stock
  • Natural yogurt, to garnish
  • Small handful freshly chopped coriander leaves, to garnish

Heat the oil in a large 1.2L heat/flameproof casserole dish with a lid and cook the onion, garlic, ginger and spices together for 3-4 minutes, stirring occasionally.

Add the beef and cook for 2-3 minutes until lightly coloured. Add the remaining ingredients except the yogurt and coriander.

Bring to the boil, cover and cook for 2-2½ hours on the hob or in a preheated oven at 180°C/160°C Fan, Gas Mark 4 until the beef is tender, stirring occasionally. Season if required.

Garnish with the yogurt and coriander and serve the curry with rice, naan bread or poppadoms and a selection on chutneys.

Lamb karahi Recipe

Ingredients (for 4 servings):

  • 500 g mutton, washed and pat dried
  • 500 g tomato, finely chopped
  • 5 medium garlic cloves, crushed to paste
  • ½ cup mustard oil
  • 2 tsp. garam masala powder
  • ½ tsp. powdered turmeric
  • 1 small ginger, crushed to paste
  • 1 cup crushed to paste onion
  • 3 bay leaf
  • 1 tbsp. cumin seeds
  • 1 tbsp. powdered salt
  • ½ tsp. powdered red peppers
  • 4 sprigs coriander leaves, chopped

Preparation Steps:

  1. To prepare you lamb kadai, Place a pan on the stove and heat some oil in it over medium flame. Once the oil is hot, add the cumin seeds and bay leaf. When seeds splutter, add ginger, garlic, onion and stir fry them over high flame until light brown in color.
  2. Next, add garam masala, salt, turmeric, coriander powder and red pepper. Once the ingredients are cooked well, add meat and let cook for some time. If you want to reduce the cooking time of your lamb kadai, cover the pan with a lid. When the meat is cooked well, remove the lid and stir occasionally until the water dries up and fat separates.
  3. Now add tomatoes and let simmer until fat separates. Garnish your lamb kadai with coriander leaves and serve it hot.

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Railway Lamb Curry

If you enjoy a good lamb curry, try this railway lamb curry!

Railway lamb curry is a lot like a traditional British stew.

The original curry was served in the first class cars of the Indian railways and stems back to the British Raj.

The story goes that a British officer ordered a curry, found it to be too spicy and asked for the curry to be milder. The chef added some yoghurt and coconut milk to the sauce to cool it down and the officer loved it.

Over time, railway lamb curry became much milder with only a little chilli powder added. You could always add more to taste.

Most of our curry house style curries were developed here in the UK for the British palate. This famous curry was developed for the British as well but most definitely has its origin in India.

When I cook railway lamb curry at home, I do it slightly differently to this method. I simmer the meat (usually a lot more of it) separately for about an hour until tender.

Then I add the amount of cooked meat required and some of the cooking stock to the curry to finish. I do this because I cook a lot of lamb curries so it is great to have pre-cooked meat and stock available for when I need it.

Both the stock and cooked meat freeze really well.

The cooked meat and stock can then be used in lamb curries from mild to fiery hot.

Heat the oil and add the aromatics.

Stir in the garlic and ginger paste and fry for about 30 seconds.

Add the onions and fry until soft and translucent. Then add the spices.

In goes the meat. Add just enough water to cover and simmer until tender.

Stir in the chopped tomatoes.

Add the cubed potatoes. Simmer in the stock until tender.

Add the tamarind and then taste. Add more if you prefer.

Cool the curry down with some coconut milk. Some people also add a little yoghurt.

The curry can be thin or thick. You decide and then simmer down to your preferred consistency.

By the way, rice is delicious with this curry but I like naans even better. Dip those naans into the hot railway lamb curry and you will be in curry heaven. Here’s my curry house style stovetop naan recipe.

Paya Curry Recipe | Lamb Trotters

Paya Curry is a recipe made of lamb trotters. South India is known for its spicy twist of Non vegetarian dishes, using almost every part of the animal to cook a meal. If you are a true blue foodie, you would have either dined or heard of traditional military hotels or a food mess serving some authentic, regional dishes that one cannot find in most of the commercial restaurants. These places do not offer an ambiance, you need to be an early riser to enjoy their menu and they are great on taste plus value for money.

As a kid, I grew up in a family who loved non veg food. I've grown up watching my aunts descaling fishes, breaking down a whole chicken into curry pieces and also using those special parts (spare parts like some of us would say) - goat brains, liver chops, udder and then the once in a quarter affair would be - trotter soup served with piping hot rice, rotis for lunch.

I have always relished the one that my mom prepares back home than the ones served in a restaurant. Since commercial Trotter soups are way too watery, they just present the whole leg that kinda isn't appetizing to my senses. So homemade one is something that I wouldn't mind eating once in a while. Since it's more hygienic, tastier and the consistency of mom's broth is just about perfect. This is, of course, her recipe.

If you like this recipe, try more recipes like

Note: Now make sure your butcher has roasted the legs really well to remove the skin/hair. You will need to wash it under running water, use a slightly blunt knife to remove any visible hair or overly burnt skin. Pressure cooking this meat works best rather than dunking it in a vessel to slow cook.

Lamb Curry

If you've followed my blog over the years there should be no surprise about my love for curry. I don't think I can ever get tired of eating it especially meat curries. Every meat curry tastes different because the curry takes on the natural juices of the meat. Lamb curry especially has a unique taste. The meat itself has a spiced flavor that is quite substantial. When you eat lamb you know you're eating lamb. Typically you'll find lamb or mutton curry on the menu during celebratory events. It's a curry my mom made once in a while, but especially for birthdays or holidays. My Muslim friends tell me that mutton curry is a must for Eid and my Christian cousins on my dad's side of the family always have a lamb dish for Easter.

I bought a large piece of free range, grass fed Australian boneless lamb leg lamb from Costco and split the meat between a lamb chow mein and this curry dish. However, when making curries, I do prefer to use bone-in meat because the flavor of the bone adds to the overall dynamic of the curry. Although, no bones, this curry was still incredibly tasty and satisfying. Thick gravy and tender meat. Just delicious! I really enjoy lamb curry with dhal puri or dhal and rice and love cooking it on the weekend when I have a little more time to spend in the kitchen.

I'm slowly making my way through all the curry recipes I've documented to share with you all, but in the meantime here are some others you might enjoy:

Other users also liked.

This was amazing. The meat wasn't as tender as I.

This was amazing. The meat wasn't as tender as I hoped but the flavours were out of this world. I had no expectations since I don't know what a trad madras tastes like but I'll definitely make it again. Kids thought it was OK, hubby gave it 4.2, but thy're fussy buggers.

This was really great. I slow

This was really great. I slow cooked mine in my le crueset for a few hours longer at 150 and it turned out great, I also only used 1.5kg lamb shoulder and the amount worked well. I used a bottle of passata. Served with thermie naan bread

Unfortunately, I didn't

Unfortunately, I didn't realise that this was the same recipe adapted from the Donna Hay magazine until I was most of the way through making the paste. It certainly didn't taste like a Madras and I ended up changing the flavour entirley to something that I liked. My fault, I should have read it properly

Delicious Curry, however

Delicious Curry, however nobody picked it to be a Madras.

This was yummo! Thankyou!!I

This was yummo! Thankyou!!I used 650g 1-inch cubed eggplant, and a 1.3 kg lamb leg. Only had 1 can chopped tomatoes, so added 200g extra (lamb) stock. Didn't have any fresh turmeric, so 1/2 tablespoon dried turmeric. Also used lamb stock instead of stock paste. Eggplant prep (cos the others in my family are sensitive to the bitter taste lol): salted and left on a tilted tray for several hours to draw&drain the bitter juices out, then rinsed thoroughly in a colander. And then squeezed handfuls of eggplant to get juice out before adding to pot. Some of the saltiness will carry through to dish, so go easy on the stock paste if you're using it in combo with eggplant prep. I'd prefer to use a salt-less stock liquid in this case so I can control the seasoning better!

At the end of the cooking time, the meat was drying out on top, but wasn't soft yet, so I turned the temp down to 100fanforced, and left it to cook for another couple of hours, spooning juices over the meat every now and then. Until the meat was falling off the bone, and the liquid had reduced to a good consistency.

Thanks for a delicious recipe.

This was delicious - the meat

This was delicious - the meat fell off the bone! Served this with cauliflower rice. will definitely be making this a regular.

Fantastic, highly recommend

Fantastic, highly recommend this recipe! - thanks for posting..

YUM!! looking forward to

YUM!! looking forward to making this.

Cooking from scratch

Beautifull authentic taste. I

Beautifull authentic taste. I used lamb shanks and it worked well.

Steph Sofield- Thermomix Consultant

Find me on Facebook 'Thermomistress'!

Delicious and easy too. I

Delicious and easy too. I only used half the tomatoes so I added more stock and it was great!

Another delicious curry.

Another delicious curry. both hubby and I thought it was a winner

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ACN 069 944 930 30 Ledgar Road | Balcatta, Western Australia

Lamb Madras curry recipe - Recipes

Now that my new cookery book has been launched I have decided to showcase some recipes from my previous book, The Curry House Cookery Book, here on the public website. The recipes aim to replicate Indian restaurant dishes but are designed to be made in a domestic kitchen. Enjoy!

In my new book, Quick Meals from The Curry House, none of the recipes use a Curry Base like the one below. All the curries and most of the other dishes can be made from scratch in under one hour with no pre-prepared sauces or stock, pre-cooked meat or pre-mixed spice blends whatsoever.

Curry Base
This recipe doesn't make a finished curry but it does produce the basic curry sauce that you will need to make restaurant style curries. Made by over 4,000 subcribers to The Curry House Cookery Book - you can't go wrong.

Chicken Curries
Part cooking the chicken in advance is a restaurant trick which allows the chicken to marinate in the Curry Base in which it was cooked and saves time later in the cooking. The downside is that you have to start cooking much earlier in the day (or the day before) and I have dispensed with pre-cooking altogether in Quick Meals from The Curry House.

Lamb Curries
If you want to use cheaper cuts of lamb you must pre-cook the meat as it would take far too long to cook in the curry itself and it would ruin the taste. The lamb options in Quick Meals from The Curry House use prime lamb steaks which are cooked by a much quicker method so there is no need to cook the meat in advance.

Prawn (shrimp) & Vegetarian Curries
No instructions are needed other than to add cooked prawns or a vegetarian ingredient a few minutes before the end of the cooking. Ready cooked prawns need no further cooking and if you go further than just heating them through they will end up tough and chewy. Your vegetarian option should be fully cooked before you add it to the curry to warm through.

Curry Stock
Many of the recipes below use my curry stock instead of water to loosen the sauce and to add flavour. It is not needed for the recipes in my new book.

Garam Masala
This is my tried and tested recipe for garam masala. It is used in some of the recipes below but not in my new book. The recipes in Quick Meals from The Curry House are made without any pre-mixed spice blends.

Aromatic Masala
This is a handy little masala.

Chat Masala
One of the common uses for Chat Masala is in Bombay Mix but it is also an essential flavouring for Murgh Chat and Aloo Chat. Recipes for these popular starters can be found below.

easy Samosas
These samosas are a bit of a cheat but are quick to make and (best of all) they are baked in the oven, not deep fried. They can be made with a vegetable filling or a lamb filling. They are delicious either way.

Aloo Tikki
Aloo Tikki are spicy potato cakes. They make an excellent starter or you could serve them as part of a spicy buffet.

Murgh (chicken) Chat
Chicken Chat is fresh, light and simple to make. The slices of courgette add colour and a little crunch.

Aloo (potato) Chat
If you're looking for a vegetarian starter you can't go wrong with this spicy potato chat.

The Korai is a fresh tasting curry with stir-fried peppers and tomatoes and garnished with spring onions (scallions) and coriander leaves (cilantro).

Moghul Masala
Moghul Masala is a rich curry with plenty of ginger, ground almonds, yoghurt and cream. It's an excellent alternative to Chicken Tikka Masala if you're looking for a change.

Madras / Vindaloo
This curry is in the style of a Madras or a Vindaloo. In Quick Meals from The Curry House there are separate recipes for Madras and vindaloo and they do not taste alike. In many restaurants though, the vindaloo is just a hotter version of the Madras except some vindaloos contain potato. This is a generic recipe for that kind of curry.

Biryani - basic recipe
I am very fond of biryani but it does take quite a lot of time to make if you're going to make one properly. For that reason I have not included any biryani recipes in my new book. If you've got a bit of time here's the recipe from my first book. You have a choice of four options for the biryani filling:

vegetable and dhal recipes

Mixed Vegetable Curry
A mixed vegetable curry is the perfect accompaniment to a biryani. Indian restaurants usually throw in a vegetable curry when you order their biryani so you can moisten the dry biryani with the curry sauce from the vegetables. Exactly which vegetables you use is entirely up to you - mine uses potatoes, cauliflower and peas.

Masala Dhal
Masala dhal is a spicy lentil dish made with a mixture of masoor dhal (split red lentils) and chana dhal (Bengal gram).

Kulfi is the classic Indian restaurant dessert. It's ice cream that tastes like fudge flavoured with cardamom and is garnished with chopped pistachio nuts.

Notes about this recipe

Member Rating


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