Madras Lamb Curry

Cooked with a medley of spices this lamb curry is simply delicious. 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, This is a Sanjeev Kapoor exclusive recipe.

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Madras Lamb Curry
Main Ingredients Lamb, Green chillies
Cuisine Tamil Nadu
Course Main Course Mutton
Prep Time 11-15 minutes
Cook time 2.30-3 hour
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Madras Lamb Curry

  • 750 grams Lamb cut into 2 inch cubes on the bone
  • 2 small Green chillies
  • 4 Garlic cloves
  • 1 inch Ginger roughly chopped
  • ¾ cup Yogurt
  • to taste Salt
  • 3 tablespoons Coconut oil
  • 1 teaspoon Mustard seeds
  • 10-12 Curry leaves
  • 3 medium Onions finely chopped
  • 4 medium Tomatoes pureed
  • 1 tablespoon Tamarind paste
  • 1 teaspoon Red chilli powder
  • 2 tablespoons Fresh coriander leaves finely chopped
  • Curry powder
  • 1 tablespoon Coriander seeds
  • 1 teaspoon Fenugreek seeds (methi dana)
  • 1 teaspoon Mustard seeds
  • 2 teaspoons Poppy seeds (khuskhus)
  • 1 teaspoon Cumin seeds
  • 2 teaspoons Black peppercorns
  • ½ teaspoon Fennel seeds (saunf)
  • 3 inch sticks Cinnamon sticks
  • 6 Cloves
  • 4 Red chillies dried
  • ¼ teaspoon Turmeric powder


  1. To make curry powder, dry roast coriander seeds, fenugreek seeds, mustard seeds, poppy seeds, cumin seeds,black 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.
  2. Grind together the green chillies, garlic and ginger with sufficient water to make a fine paste.
  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.
  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.
  5. Add salt, tomato puree, tamarind paste, red chilli powder and two cups water. Bring to a boil and add the marinated lamb and mix well. Cover and cook for an hour, on low heat, till the lamb is completely done. Keep stirring occasionally.
  6. Transfer into a serving plate, garnish with coriander leaves and serve hot.

Nutrition Info

Calories 2374
Carbohydrates 74.8
Protein 158.8
Fat 159.6