50min 2 ppl
Lamb Madras
95 minutes
2 people
Hard
95 min · 12 steps
Hard: over 60 min or 12+ steps
430 kcalper person
Protein 42g
Carbs 12g
Fats 26g
About this dish
Tender lamb slowly braised in a bold, direct South Indian-inspired sauce — dried chillies, tamarind, and curry leaves create a hot, tangy gravy that cuts through the richness of the lamb beautifully.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated12.5 g
- Fresh Curry Leaves5–6 leaves0.5 sprig
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Lamb Shoulderboneless, cut into 4cm chunks350 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée1 tbsp
- Tamarind Paste0.5 tbsp
Dried Goods
- Water100 ml
Spices & Seasonings
- Mustard Seeds0.5 tsp
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Kashmiri Chilli Powder1 tsp
- Ground Turmeric0.25 tsp
- Ground Cumin0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- large heavy casserole
- wooden spoon
- chef's knife
- cutting board
- grater
- meat thermometer
- measuring spoons
Method
1
Cut the lamb shoulder into 4cm chunks. Finely dice the onion, mince the garlic, and finely grate the ginger. Roughly chop the fresh coriander for garnish.
Approx. 10 minutes
2
Heat the oil in a large heavy casserole over high heat. Sear the lamb in batches for 3–4 minutes until browned. Transfer to a plate.
Approx. 8 minutes
3
Reduce heat to medium-high. Add the mustard seeds and cumin seeds. Sizzle until the mustard seeds pop.
Approx. 1 minutes
4
Add the curry leaves (stand back — they will splutter). Cook for 30 seconds.
Approx. 1 minutes
5
Add the onion and cook for 10 minutes until deep golden.
Approx. 10 minutes
6
Add the garlic and ginger. Cook for 2 minutes.
Approx. 2 minutes
7
Add the tomato purée, ground coriander, Kashmiri chilli powder, turmeric, and ground cumin. Cook for 2 minutes.
Approx. 2 minutes
8
Add the tinned tomatoes, tamarind paste, and 100ml water. Stir well.
Approx. 1 minutes
9
Return the lamb to the pot. Bring to a boil, reduce heat to very low, cover, and simmer for 55 minutes until tender. Check internal temperature reaches 70°C using a meat thermometer.
Approx. 55 minutes
10
Remove the lid and cook for 10 minutes until the sauce thickens.
Approx. 10 minutes
11
Stir in the garam masala. Season with salt.
Approx. 1 minutes
12
Serve garnished with fresh coriander.
Approx. 1 minutes
