Indulge in the bold and aromatic flavours of India with our delectable Lamb Madras, a classic dish that combines tender chunks of lamb with a rich and spicy tomato-based curry sauce. Inspired by the vibrant streets of Mumbai, this beloved recipe has been refined to perfection, with a blend of warming spices and a hint of sweetness that will leave you craving for more. The tender lamb is slow-cooked in a fragrant mixture of onions, garlic, ginger, cumin, coriander, and cayenne pepper, resulting in a dish that is both comforting and exotic.
Serves 4
Preparation time 10 minutes, cooking time around 1 and a half hours
Recipe Difficulty level - Beginner-Friendly
Special equipment - None
Heat level - Hot Hot
Nutritional values for Lamb Madras
Here are the approximate nutritional values for 1 kilo of leg of lamb cubed (keeping the bone) with the given ingredients:
Per serving (assuming 4-6 servings):
* Calories: approximately 650-850 per serving
* Protein: 50-60g
* Fat: 40-50g (depending on the type of ghee or oil used)
* Saturated fat: 15-20g
* Carbohydrates: 20-25g
* Fiber: 4-5g
* Sodium: 600-800mg (from salt and spices)
* Sugar: negligible
* Cholesterol: 80-100mg (from lamb and ghee/coconut oil)
Please note that these values are approximate and may vary depending on the specific brands and types of ingredients used. Additionally, the nutritional values will be higher if you choose to include the bone, as bones contribute to the overall calorie and nutrient content of the dish.
Unfortunately the price of lamb is expensive but is well worth it!
Get ready to experience the rich flavours of a traditional Indian Madras curry with our slow-cooked Lamb Madras recipe. This hearty dish is a variation of our popular Chicken Madras, but with a unique twist. By using leg of lamb, we're able to achieve a tender and fall-apart texture that's perfect for slow-cooking. To take it to the next level, we'll be working with your butcher to de-bone the joint and cube it, while keeping the bone intact. This will be added later to the curry, allowing the spices to infuse into the meat and give it a truly rich and depthful flavour. As with all Madras curries, this one packs a punch, but you can adjust the spice level to your taste. With a bit of time and patience, you'll be rewarded with a curry that's sure to become a new favorite."
Lamb Madras Recipe
Ingredients:
1 kilo of leg of lamb cubed (keep the bone)
4 tablespoons of ghee or coconut oil
4 large cloves of garlic, crushed
4 small fresh chillies sliced length wise
1 medium onion sliced
2, 400g tins of chopped tomatoes
Spices
2 teaspoon of ground chilli or cayenne pepper ( adjust the heat level to your own liking)
2 teaspoons of ground coriander
3 teaspoons of ground cumin
1 teaspoon of ground turmeric
2 cinnamon sticks
6 cardamon pods lightly bruised
4 whole cloves
2 bay leaves
2 - 4 ladles of Basic Curry Gravy
1 teaspoon of Celtic or Himalayan salt
½ a cup of water or light stock
To finish
1 teaspoon of garam masala
3 or 4 thin slices of fresh root ginger (optional)
1 or 2 star anise for garnish (optional if you don't like aniseed flavour)
Chopped coriander leaves
How to make Lamb Madras
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Prep all your ingredients, defrost your curry gravy, measure out spices, peel garlic and so on...
In a large pan heat the ghee or coconut oil on a medium heat, add the sliced onions and saute until lightly browned.
Now add the crushed garlic, add the sliced fresh chillies and briefly stir, and cook for around a minute, bring the heat to medium high then add the tinned tomatoes, and cook for around 10 minutes stirring regularly until the tomatoes are cooked through, breaking them up as you go.
lower the heat and add the ground coriander, cumin, chilli powder and turmeric, along with the whole spices, stir continually for a further 2 minutes not letting it stick to the pan.
Add the cubed lamb and cook on a high temp until it changes colour this will seal in the flavours.
Now add the Basic Curry Gravy , salt and water , add the bone back into the pan then turn the heat down to low, cover and simmer for around an hour and a half until the lamb is tender by this time the gravey should have thickened if not leave it uncovered until it does.
Finally finish the dish by adding the sliced ginger, star anise and garam masala and coriander leaves. Stir through and serve immediately.
Goes well with:
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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