Authentic Lamb Madras Curry

Follow our step-by-step guide on how to make Authentic Lamb Madras Curry.

1. Step 1

   Start by toasting the coriander seeds in a pan over medium-low heat until they turn a lovely brown and start popping. Do the same for the cumin seeds and dried red chile peppers. Once toasted, transfer each to a food processor or spice grinder. Add the salt and grind everything into a fine powder. Mix this spice blend with the garlic and ginger to create a thick, aromatic paste that will be the heart of your curry.

2. Step 2

   Next, sprinkle the ground turmeric over the lamb cubes, giving them a gentle stir to ensure they are well coated. Toast the fennel seeds in the same way as before and set them aside for later. In a Dutch oven, heat the ghee and vegetable oil over medium heat. Add the sliced onions and cook them until they are golden brown, which should take about 10 minutes. Stir in your prepared curry paste and let it fry for a minute to release those wonderful flavors.

3. Step 3

   Now, it’s time to add the lamb to the pot. Stir it in and fry for another minute. Pour in two-thirds of the coconut milk and one cup of water, bringing the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes, allowing the lamb to start tenderizing.

4. Step 4

   After 10 minutes, stir in the remaining coconut milk and another cup of water, along with the cardamom pods, cinnamon stick, and the toasted fennel seeds. Cover the pot with the lid slightly ajar and let it simmer for about 1 1/2 hours. This slow cooking will make the lamb incredibly tender. Remember to stir occasionally and add more water if the sauce thickens too much.

5. Step 5

   Once the lamb is tender, stir in the garam masala, sugar, and the tamarind paste that you've dissolved in three tablespoons of warm water. Let it cook for an additional 5 minutes, or until the sauce thickens to your liking. Before serving, don’t forget to remove the cinnamon stick and cardamom pods for a smooth dining experience.