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Recipe by:

Elena SMITH

Lamb Madras Curry

A rich and flavorful lamb madras curry made with aromatic spices, tender lamb, and creamy coconut milk.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 pounds lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 2 large onions, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons ginger, grated
  • 2 tablespoons Madras curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 can coconut milk (14 ounces)
  • 1 cup beef broth
  • 2 medium tomatoes, chopped
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Dutch oven

Method
 

  1. In a large Dutch oven over medium heat, add vegetable oil. Sauté onions until translucent.
  2. Add minced garlic and grated ginger, cooking for about a minute. Then mix in Madras curry powder, ground cumin, ground coriander, and turmeric.
  3. Add cubed lamb, browning on all sides for a nice crust.
  4. Add chopped tomatoes, coconut milk, and beef broth. Bring to a gentle simmer.
  5. Let simmer gently for 1.5 to 2 hours, stirring occasionally and seasoning to taste.
  6. Serve hot, garnished with fresh cilantro.

Notes

This dish allows the flavors to deepen over time; consider making it a day in advance for best results.