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Lamb Madras Curry (Bold & Spicy Flavors)

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A bold and spicy Lamb Madras Curry with tender lamb pieces simmered in a rich, aromatic sauce made with traditional South Indian spices and a hint of heat.

Ingredients

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  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 lbs lamb shoulder, cut into cubes
  • 2 tbsp Madras curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp ground black pepper
  • 1 tbsp tomato paste
  • 1 can (14 oz) chopped tomatoes
  • 1 cup water or lamb stock
  • 1/2 cup coconut milk (optional)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
  2. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Stir in the lamb pieces and brown them on all sides.
  4. Sprinkle in the Madras curry powder, turmeric, cumin, chili powder, paprika, garam masala, cinnamon, coriander, salt, and pepper. Stir well to coat the lamb with spices.
  5. Add the tomato paste and cook for 2 minutes to deepen the flavor.
  6. Pour in the chopped tomatoes and water or stock. Bring to a boil, then reduce the heat to low and cover.
  7. Simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
  8. If using, stir in the coconut milk and simmer for an additional 10 minutes.
  9. Garnish with chopped fresh cilantro before serving. Serve hot with rice or naan.

Notes

  • Adjust the level of chili powder to control the heat of the dish.
  • Coconut milk can be omitted for a more traditional, tangier flavor.
  • This curry tastes even better the next day after the flavors have melded.

Nutrition

Find it online: https://easy-tapas-recipes.com/lamb-madras-curry-bold-spicy-flavors/