Madras Lamb Curry Recipe
A comforting curry that has the perfect blend of whole spice which is first dry roasted and marinated with the lamb pieces along with yogurt to keep the meat tender. The meat is then pressure cooked with sautéed onions and tomatoes with a slight hint of tamarind paste. Serve the Madras lamb Curry with steamed rice, crispy papad and curd.
Madras Lamb Curry Recipe is a luscious rich curry that you will fall in love with the blend of spices that is used to make the gravy. The spices used are typically used in south India region like the dried red chillies, poppy seeds, jeera, cumin seeds, cloves, cinnamon, mustard seeds and coriander seeds. The lamb curry is cooked in mustard oil which imparts a strong and pungent flavour to the Lamb chops. The curry has a light hint of tanginess from the use of tamarind paste which is well balanced with the spices used to create a comforting dish.
If you are looking for more Lamb Curry Recipes here are some :
For the Spice
- 2 tablespoon Coriander (Dhania) Seeds
- 2 tablespoon Poppy seeds
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Yellow Fenugreek Seeds
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 2 Dry Red Chillies For the Chilli Paste
- 2 Green Chillies
- 4 cloves Garlic
- 1 inch Ginger For the Lamb Curry
- 300 grams Lamb , chops
- 1 Onion , chopped
- 2 Tomatoes , chopped
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 10 Curry leaves
- 1/2 cup Tamarind Water
- 1/2 cup Curd (Dahi / Yogurt)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Sugar
- Salt , to taste
- Mustard oil , for cooking
How to make Madras Lamb Curry Recipe
To begin making the Madras Lamb Curry Recipe, dry roast the whole spice like dry red chillies, cumin, fennel, mustard, fenugreek, coriander, poppy seeds, cloves, and cinnamon till it imparts nice aroma. Cool the whole spice down and grind it into a smooth powder.
Take a bowl add washed lamb pieces, add 1/2 cup curd and 5 tablespoons of the ground spice powders. Reuse the remaining spice powders for any non-vegetarian curries and store it an airtight container.
Marinate the mutton pieces in the yogurt and ground spice powders for at least 30 minutes. This will help to tenderise the meat.
Meanwhile grind the green chillies, garlic and ginger to a coarse paste and keep it ready.
Heat a pressure cooker with mustard oil, add mustard seeds and allow it splutter for few seconds. Add in curry leaves and leave it to splutter.
Add chopped onions and sauté till they turn translucent. Add in ground ginger, garlic and green chilli paste and saute for some more time. The mixture will start sticking to the bottom so make sure you keep stirring well.
Add chopped tomatoes, sprinkle some salt and cook until it becomes mushy. Add a bit of turmeric powder as well and give it a mix.
Add your tamarind water along with the marinated Lamb pieces and give it a stir. Add about 1 cup water to cook the Madras Lamb Curry and check for salt and adjust according to your taste.
Pressure cook the Madras Lamb curry for at least 4 whistle and allow the pressure to release naturally.
Once done, open the pressure cooker and transfer the Madras Lamb Curry to a serving bowl and serve warm.