Lamb Madras Curry

With its bold, warm, spicy flavors, this Indian-style lamb madras curry recipe is deeply satisfying and tasty. 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 warm water
• 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; transfer to the bowl of a food processor or a spice grinder. Toast dried chile peppers and cumin seeds, separately, in the same skillet, transferring to the food processor once each toasted. Add salt to the food processor; grind to a fine powder. Combine spice mixture, garlic paste, and ginger paste to form a thick curry paste.

Step 2

Toast fennel seeds in the same skillet; set aside. Sprinkle turmeric over lamb until lightly coated.

Step 3

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

Step 4

Stir in remaining 1 cup water, remaining 1/3 can coconut milk, curry leaves, cardamom pods, cinnamon stick, and fennel seeds. Cover Dutch oven with lid slightly ajar; return to a simmer. Cook until lamb is tender, about 1 1/2 hours, stirring occasionally and thinning with water if sauce becomes too thick.

Step 5

Stir garam masala and sugar into lamb mixture. Stir 3 tablespoons warm water and tamarind paste together; add to lamb mixture. Cook until sauce thickens, about 5 minutes more. Remove and discard cardamom pods and cinnamon stick before serving.