Madras Lamb Curry Recipe

Recipe By Slurrp

Madras Lamb Curry is a flavorful and aromatic Indian dish made with tender lamb cooked in a rich and spicy curry sauce. The dish originates from the city of Madras, now known as Chennai, in South India. The curry is made with a blend of spices such as turmeric, cumin, coriander, and garam masala, which give it a deep and complex flavor. The tender lamb is cooked until it is melt-in-your-mouth tender and is then served with rice or naan bread for a satisfying and delicious meal.

5
29 Rating -
Rate
Non Vegdiet
2hr 30minstotal
30minsPrep
2hr Cook
2hr 30m.total
30m.Prep
2hr Cook
Madras Lamb Curry
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ingredients serve

Ingredients for Madras Lamb Curry Recipe

  • 62.50 gram Lamb, Cut Into Pieces
  • 1/4 Onions, Finely Chopped
  • 1/4 teaspoon Ginger, Grated
  • 1/4 teaspoon Garlic, Minced
  • 1/4 Green Chilies, Slit
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Cumin Powder
  • 0.13 teaspoon Coriander Powder
  • 0.13 teaspoon Garam Masala
  • 0.13 teaspoon Chili Powder
  • 1/4 Tomatoes, Chopped
  • As required Salt To Taste
  • 1/4 tablespoon Oil
  • as required Fresh Cilantro, For Garnish

Directions: Madras Lamb Curry Recipe

Cooking Directions

  • STEP 1.In a large pan, heat oil and sauté onions until golden brown.
  • STEP 2.Add ginger, garlic, and green chilies and cook for a minute.
  • STEP 3.Add lamb pieces and cook until browned on all sides.
  • STEP 4.Add turmeric, cumin, coriander, garam masala, and chili powder. Stir well to coat the lamb.
  • STEP 5.Add tomatoes, salt, and water. Cover and simmer for about 1 hour or until the lamb is tender.
  • STEP 6.Garnish with fresh cilantro and serve hot with rice or naan bread.

Cooking Tips

  • For a spicier curry, add more green chilies or chili powder.
  • Marinating the lamb in yogurt and spices overnight will make it even more tender and flavorful.
  • If you prefer a thicker curry, you can add a tablespoon of tomato paste or coconut milk.

Storage and Serving

  • Leftover Madras Lamb Curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a pan over medium heat until heated through.
  • Serve the curry with rice or naan bread for a complete meal.
Nutrition
value
292
calories per serving
18 g Fat21 g Protein12 g Carbs8 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    21g
  • Carbs
    12g
  • Fiber
    8g

MacroNutrients

  • Carbs
    12g
  • Protein
    21g
  • Fiber
    8g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    114mg
  • Iron
    3mg
  • Vitamin A
    661mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    33mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    22mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    69mg
  • Manganese
    4mg
  • Phosphorus
    191mg
  • Selenium
    4mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp