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.

Serve the Madras Lamb Curry Recipe along with jeera rice, appalam and end it with a Sabudana Kheer Recipe to make your meal complete.