Lamb Madras Curry

With its bold, warm, spicy flavors, this Indian-style Lamb Madras Curry is deeply satisfying and delicious. Make it ahead to let the flavors develop!

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 519 Calories

Ingredients

• 1 cinnamon stick
• 1 teaspoon sugar
• 1 (13.5 ounce) can coconut milk
• 1 teaspoon fennel seeds
• 2 cups water, divided
• 1 tablespoon tamarind paste
• 6 fresh curry leaves
• 2 teaspoons ginger paste
• 5 whole dried red chile peppers
• 3 tablespoons garlic paste
• 4 onion, sliced 1/4 inch thick
• 6 cardamom pods
• 0.5 teaspoon salt
• 0.25 cup vegetable oil
• 1.5 teaspoons garam masala
• 1.5 teaspoons cumin seeds
• 1.5 teaspoons ground turmeric
• 1.5 tablespoons coriander seeds
• 2.25 pounds lamb meat, cut into 1 1/2 inch cubes
• 0.5 cup ghee (clarified butter), melted

Recipe Instructions

Step 1

Toast coriander seeds in a dry, medium skillet over medium-low heat until they begin to turn brown and pop. Toast cumin seeds, then dried red peppers separately. Transfer each ingredient to a food processor or spice grinder as you finish. Add salt and grind to a fine powder. Mix with garlic and ginger to form a thick curry paste.

Step 2

Toast fennel seeds and set aside. Sprinkle turmeric over lamb, tossing lightly to coat.

Step 3

Heat a Dutch oven over medium heat. Add ghee and vegetable oil. Add onions and cook until golden brown, about 10 minutes. Stir in curry paste and fry for 1 minute. Add lamb and fry for 1 minute more. Add 2/3 can of coconut milk and 1 cup of water. Bring to a boil, then reduce the heat to low. Simmer for 10 minutes.

Step 4

Stir in remaining 1/3 can coconut milk, remaining 1 cup of water, cardamom pods, cinnamon stick, curry leaves, and reserved toasted fennel seeds. Cover with the lid slightly cracked and return to a simmer. Cook until the lamb is tender, about 1 1/2 hours. Stir occasionally and thin with water if sauce becomes too thick while cooking.

Step 5

When lamb is tender, add garam masala, and sugar. Stir 3 tablespoons warm water and tamarind paste together. Add to lamb mixture and continue to cook until the sauce thickens, about 5 more minutes. Remove cinnamon stick and cardamom pods before serving.