Lamb Madras
Boneless Lamb or goat cooked with madras curry powder, other Indian spices and herbs. You don't need a base gravy to make this BIR style dish. Serve it with naan, parathas or over rice.
© Swasthi's Recipes
Servings: 4
Ingredients
To marinate
- 1.1 lbs (½ kg) lamb or goat (bone-in or boneless cut to 1 inch portions)
- 1½ tablespoon ginger garlic paste/grated/ crushed (¾ tbsp. each)
- 2 tablespoons coriander leaves (handful leaves fine chopped + more to garnish)
- 1½ tablespoon lemon juice
- 1 to 2 teaspoon Kashmiri red chili powder (omit if using hot curry powder)
- ½ teaspoon sea salt
- 1½ tablespoon Madras curry powder (+ ½ tbsp to adjust, make from recipe link or use store bought)
- 1 teaspoon garam masala (+ ½ teaspoon at the end)
To make the curry
- 3 tablespoons (45 ml) ghee or oil (or use ½ ghee & ½ oil)
- 1 star anise
- 2 inch cinnamon piece
- 1½ cup (180 grams) onions (1 large onion fine chopped)
- 1 cup (225 grams) tomato puree (passsata or 300 grams fresh tomato puree)
- ⅓ cup (40 grams) carrots (sliced)
- ⅓ cup (50 grams) red bell pepper (chopped)
- ½ cup (120 ml) water or broth (+½ cup hot water. I use 1 cup, read notes)
- 1 tablespoon tamarind paste (optional, or tamarind chutney or 1 tsp concentrate, adjust to preference, read notes)
- ½ to 1 teaspoon sugar or jaggery (adjust to taste, omit to use chutney)
- ½ teaspoon salt (adjust to preference)
Instructions
- To a mixing bowl, add lamb, lemon juice, salt, ginger garlic, curry powder, chili powder, garam masala and coriander leaves. Mix well and cover. Keep aside until needed.
- Puree tomatoes, carrots, bell peppers & half cup water or broth in a blender, to get a smooth puree.
How to make Lamb Madras
- Pour oil/ghee to a pot and add star anise, cinnamon and onions. Saute for 8 to 9 mins until transparent. Deglaze with 2 tablespoons water. Add the lamb and sear on a medium high heat for 6 to 7 mins.
- Add the pureed tomatoes and cook covered on a medium heat for about 25 mins.
- Pour half cup hot water or broth if needed (in batches) and cook covered until the lamb is tender (takes me about 1 hour 10 mins). Keep stirring every 10 to 15 mins to prevent burning.
- Stir in tamarind and sugar. Taste test to adjust salt, curry powder & garam masala to your preference. Lamb madras should be hot, spicy and tangy.
- Sprinkle coriander leaves and serve hot with Naan, paratha, chapati, roti, plain rice, saffron rice or turmeric rice.
Nutrition
Calories: 320kcal | Carbohydrates: 17g | Protein: 28g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 103mg | Sodium: 416mg | Potassium: 821mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2548IU | Vitamin C: 29mg | Calcium: 63mg | Iron: 5mg
