Lamb Madras Curry

This is my all-time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!

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

Ingredients

• ½ teaspoon salt
• ¼ cup vegetable oil
• 1 cinnamon stick
• 1 ½ teaspoons cumin seeds
• 1 ½ teaspoons ground turmeric
• 1 teaspoon sugar
• 1 (13.5 ounce) can coconut milk
• 1 teaspoon fennel seeds
• 2 cups water, divided
• 1 ½ teaspoons garam masala
• 1 tablespoon tamarind paste
• 6 fresh curry leaves
• 1 ½ tablespoons coriander seeds
• ½ cup ghee (clarified butter), melted
• 2 teaspoons ginger paste
• 5 whole dried red chile peppers
• 3 tablespoons warm water
• 3 tablespoons garlic paste
• 2 ¼ pounds lamb meat, cut into 1 1/2 inch cubes
• 4 onion, sliced 1/4 inch thick
• 6 cardamom pods

Recipe Instructions

Step 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 peppers. 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.

Step 2

Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven 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 can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.

Step 3

Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar 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.

Step 4

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.