Lamb Madras Curry (Bold & Spicy Flavors)

Lamb Madras Curry is a rich, spicy South Indian-inspired dish known for its deep red color and bold, fiery flavors. Made with tender lamb simmered in a fragrant blend of spices, tomatoes, and chilies, this curry is perfect for those who love intense heat and aromatic complexity. Serve it with basmati rice or naan for a satisfying and hearty meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

lamb shoulder or leg (cut into bite-sized chunks)oniongarlicgingerfresh red chiliescanned crushed tomatoestomato pastevegetable oilMadras curry powderground corianderground cuminpaprikaturmericgaram masalacayenne pepper (optional for extra heat)saltfresh cilantro (for garnish)water or beef stock

directions

Heat oil in a large pot or Dutch oven over medium heat.

Add chopped onions and cook until soft and golden brown.

Stir in minced garlic, ginger, and chopped chilies, cooking for 1–2 minutes until fragrant.

Add Madras curry powder, ground coriander, cumin, paprika, turmeric, and cayenne pepper. Toast spices for 30 seconds.

Stir in tomato paste and cook for another minute.

Add the lamb pieces, coating them well with the spice mixture. Brown the meat on all sides.

Pour in the crushed tomatoes and enough water or beef stock to just cover the lamb.

Season with salt, bring to a boil, then reduce heat to low and simmer covered for 1.5 to 2 hours, stirring occasionally, until the lamb is tender.

Uncover and simmer for an additional 15–20 minutes to thicken the sauce.

Stir in garam masala and simmer for 5 minutes more.

Garnish with chopped fresh cilantro before serving.

Servings and timing

This recipe serves 4–6.Preparation time: 15 minutesCooking time: 2–2.5 hoursTotal time: 2 hours 30–45 minutes

Variations

Use beef or chicken instead of lamb for a different protein option.

Add coconut milk toward the end for a creamier texture and to mellow the heat.

Include diced potatoes or bell peppers for extra bulk and texture.

Adjust the level of chilies or cayenne to suit your spice preference.

Add a squeeze of lemon juice or a dash of vinegar for added tang.

storage/reheating

Store Lamb Madras Curry in an airtight container in the refrigerator for up to 4 days.Freeze for up to 2 months; thaw overnight in the fridge before reheating.Reheat gently on the stovetop or in the microwave until hot throughout.

FAQs

How spicy is Lamb Madras Curry?

It is quite spicy due to the chilies and curry powder, but heat can be adjusted to taste.

Can I make it in a slow cooker?

Yes, brown the ingredients first, then transfer to a slow cooker and cook on low for 6–8 hours.

Is Madras curry powder different from regular curry powder?

Yes, Madras curry powder is typically spicier and more robust in flavor.

Can I make it ahead of time?

Absolutely! The flavors deepen over time, making it even better the next day.

Do I have to use lamb shoulder?

Lamb shoulder is ideal due to its fat content, but leg meat or stew cuts also work well.

What’s the best way to serve it?

Serve with steamed basmati rice, naan, or roti, along with cooling raita or cucumber salad.

Can I make it vegetarian?

Yes, substitute lamb with chickpeas, tofu, or vegetables like eggplant and cauliflower.

Is it freezer-friendly?

Yes, it freezes well and retains its flavor when properly stored and reheated.

Can I add yogurt?

You can stir in a spoonful of yogurt at the end for creaminess and to tone down the spice.

How do I reduce the spice level?

Omit the cayenne, use fewer chilies, or add coconut milk to balance the heat.

Conclusion

Lamb Madras Curry is a bold and satisfying dish perfect for spice lovers. Its tender meat, rich tomato base, and complex spices create a curry that’s both comforting and exciting. Whether enjoyed fresh or as leftovers, it delivers heat and flavor in every bite.

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