Lamb Madras Curry (version 1) Recipe - Serves 4

Lamb Madras Curry (version 1) Recipe

453 calories each serving (651 calories if eating with rice)

Taste Rating = 6.5     Heat Rating = Very Hot


2 teaspoons (10ml) curry powder
2 teaspoons (10ml) chilli powder
3 tablespoons (45ml) vegetable oil
1 medium onion, peeled and finely chopped
4 cloves of garlic, peeled and crushed
5cm (2 inches) of fresh ginger root, peeled and grated
2 fresh green chillies, finely chopped
900g (2 lb) lean lamb steak, cut into 12mm (1/2 inch) cubes
1 cup curry masala gravy (add 2 tablespoons of curry masala paste to a cup of water - there is a recipe for curry masala paste on this site)
1 teaspoon (5ml) garam masala
4 tablespoons (60ml) roughly chopped fresh coriander (cilantro) leaves
1 tablespoon (15ml) fresh coriander (cilantro) leaves


Make a smooth, runny, paste of the curry powder and chilli powder with a little water and set aside
Heat the oil over a medium to high heat and saute the onion until cooked (7-8 minutes), turning often
Reduce the heat to medium, add the garlic, ginger and chillies, mix well and saute for 5 minutes, turning often
Add the curry and chilli powder paste that you made, mix well and cook for 30 seconds, stirring all the time
Add the lamb cubes, mix well and saute until sealed (3-4 minutes), turning often
Add the curry masala gravy, mix well, bring the curry to a simmer and simmer for 20 minutes until the lamb is cooked, stirring often (if needed, add a a little hot water to prevent the curry becoming too thick or dry)
Add the garam masala, mix well and cook for 2 minutes, stirring often
Add the finely chopped fresh coriander (cilantro) leaves, mix well and cook for 1 minute
Serve on rice with the whole coriander (cilantro) leaves sprinkled over the top

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Recipe submitted on 28 January 2007

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