Lamb Madras Curry (version 2) Recipe - Serves 4

Lamb Madras Curry (version 2) Recipe

668 calories each serving (866 calories if eating with rice)

Taste Rating = 8     Heat Rating = Medium to Hot


1 tablespoon (15ml) coriander seeds
8 black peppercorns
1 teaspoon (5ml) fennel seeds
1/4 teaspoon (1ml) fenugreek seeds
3 cloves
3 dried hot chillies
4 tablespoons (60ml) cooking oil
2 medium onions, peeled and finely chopped
1cm (1/2 inch) piece fresh ginger root, peeled and grated
4 cloves of garlic, peeled and crushed
900g (2 lb) boneless lean lamb, cut into 2cm (3/4 inch) pieces
3 medium tomatoes, finely chopped
1 teaspoon (5ml) salt
1 tin/can (400ml or 14 fl oz) coconut milk


Heat a large heavy-bottomed frying pan or saucepan over a medium heat (without any oil)
Add the coriander seeds, black peppercorns, fennel seeds, fenugreek seeds, cloves and dried chillies and dry roast until the ingredients darken (1-2 minutes), stirring all the time. Remove from the heat as soon as they are dark, or immediately if they start to burn, and pour out of the frying pan onto a small plate, or saucer, and allow to cool
Once cool, put the roasted ingredients into a spice grinder (or mortar and pestle), grind into a smooth powder and set aside
Heat the oil in a large frying pan or saucepan (you need one with a lid) over a medium heat
Add the onions and saute until they are soft and golden (7-12 minutes), turning often
Add the ginger, garlic and spice mix that you made earlier, mix well and stir-fry for 1 minute
Add the lamb, mix well and stir-fry for 7 minutes (make sure that the lamb is evenly sealed)
Add the tomatoes, salt and coconut milk, mix well, bring to the boil, reduce the heat to maintain a simmer, cover and simmer for 60 minutes, stirring now and again
Remove the lid, bring to the boil and boil until the sauce is reduced (5-15 minutes)
Serve hot on basmati rice

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Recipe submitted on 4 August 2012

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