Madras lamb curry


Total time 1hour 30 minutes

Preparation time 30 minutes

Calories 719

Fiery lamb curry with the flavours of South India, Madras Lamb Curry is a delicious and savourful curry recipe ideal for elaborate dinners and parties. Lamb chops cooked in a curry made of mustard seeds, curry leaves, yoghurt and tamarind paste, this main dish recipe can add soul to any evening.


1 kilograms cubed lamb

150 ml yoghurt (curd)

100 ml Water

For Marination

1 tablespoon coriander seeds

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1/2 teaspoon fennel seeds

6 clove

4 red chilli

1 teaspoon fenugreek seeds

2 teaspoon poppy seeds

2 teaspoon peppercorns

3 Cinnamon stick

1 tablespoon ground turmeric

For Garnishing

3 sprigs coriander leaves

For The Main Dish

2 green chilli

1 small ginger

1 teaspoon Red chilli powder

1 teaspoon black mustard seeds

10 leaves curry leaves

1 tablespoon tamarind paste

4 cloves garlic

1 teaspoon salt

3 tablespoon mustard oil

3 finely chopped onion

250 gm pureed tomato


Step 1

Dry roast all the spices for the marination. Combine black peppercorns, cinnamon, cloves, coriander, fenugreek, mustard, poppy, cumin and fennel seeds, red chilies and grind to a fine powder with the turmeric.

Step 2

Wet grind the green chilies, garlic and ginger with the water to make a fine paste.

Step 3

Marinate the lamb in a large bowl with the marination powder, yoghurt and salt, and set aside for 2 hours.

Step 4

Heat the mustard oil in a large pot until smoke point. Allow to cool down a little. Heat again and add the mustard seeds, let them pop for a few seconds and then add the curry leaves and onions.

Step 5

Saute the onions for a few minutes till light golden in color and add the salt, green chili, garlic and ginger paste. Keep stirring to prevent the masala from catching the bottom of the pan.

Step 6

Saute for 2-3 minutes till you get the aroma of toasted spice, add the tomatoes, tamarind, red chili powder and water. Bring to the boil and then add the lamb and any accumulated juices to the pan.

Step 7

Cover and simmer for 1 hour on slow fire until the masala has thickened and the lamb is tender. Keep stirring occasionally.