Here’s a recipe for a restaurant-style Lamb Madras Curry that serves 4-6 people. It combines rich spices and tender lamb in a flavorful, aromatic curry sauce.
Time
Ingredients
Instructions
Prepare the Lamb: Heat oil in a large pot over medium heat. Add the lamb cubes and sear on all sides until browned. Remove and set aside.
Cook the Base: In the same pot, add onions and cook for 5-7 minutes until golden. Add garlic and ginger, cooking for another minute.
Add Spices: Stir in the curry powder, turmeric, cumin, coriander, cinnamon, cardamom, and dried red chilies (or chili powder). Fry for 1-2 minutes until fragrant.
Tomatoes and Liquids: Add pureed tomatoes and tomato paste. Cook for another 5 minutes until the sauce thickens. Pour in coconut milk, stock, and tamarind paste. Stir to combine.
Simmer the Lamb: Return the lamb to the pot and bring to a simmer. Cover and cook for 1.5-2 hours on low heat, or until the lamb is tender.
Final Touches: Once the lamb is tender, check seasoning and add salt if necessary. Stir in garam masala.
Serve: Garnish with fresh coriander and serve with basmati rice or naan bread.
Enjoy your delicious, restaurant-style Lamb Madras Curry! The rich blend of spices and tender lamb is sure to transport your taste buds to a whole new level. If you’re a curry enthusiast and enjoy exploring new dining experiences, be sure to visit my homepage or the menu at the top for a curated list of top curry restaurants across the East Midlands.