How to make Madras Lamb Curry - Cooked with a medley of spices this lamb curry is simply delicious.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lamb (लैम्ब), Green chillies (हरी मिर्च )

Cuisine : Tamil Nadu

Course : Main Course Mutton

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Madras Lamb Curry Recipe Card

Madras Lamb Curry
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The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

For more recipes related to Madras Lamb Curry checkout Keema Hara Dhania Pudina, Keema Kaleji, Rack Of Lamb With Apple Sauce, Braised Lamb With Spinach And Leeks . You can also find more Main Course Mutton recipes like Yarchi Curry, Podi Mamsumu, Chana Mutton, Kalia.

Prep Time : 11-15 minutes

Cook time : 2.30-3 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Madras Lamb Curry Recipe

  • Lamb cut into 2 inch cubes on the bone 750 grams

  • Green chillies 2 small

  • Garlic cloves 4

  • Ginger roughly chopped 1 inch

  • Yogurt ¾ cup

  • Salt to taste

  • Coconut oil 3 tablespoons

  • Mustard seeds 1 teaspoon

  • Curry leaves 10-12

  • Onions finely chopped 3 medium

  • Tomatoes pureed 4 medium

  • Tamarind paste 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Curry powder

  • Coriander seeds 1 tablespoon

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Poppy seeds (khuskhus) 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Black peppercorns 2 teaspoons

  • Fennel seeds (saunf) ½ teaspoon

  • Cinnamon sticks 3 inch sticks

  • Cloves 6

  • Red chillies dried 4

  • Turmeric powder ¼ teaspoon

Method

Step 1

To make curry powder, dry roast coriander seeds, fenugreek seeds, mustard seeds, poppy seeds, cumin seeds, peppercorns, fennel seeds, cinnamon, cloves and red chillies in a non-stick pan till fragrant. Cool and grind with turmeric powder to a fine powder.

Step 2

Grind together the green chillies, garlic and ginger with sufficient water to make a fine paste.

Step 3

Put the lamb in a large bowl, add the ground curry powder, yogurt and salt and mix well. Set aside in a refrigerator to marinate for two hours.

Step 4

Heat oil in a non-stick pan, add mustard seeds. Once they start to splutter, add the curry leaves and onions and sauté till lightly browned. Add the ground paste and saute for two to three minutes.