The Best Lamb Madras Recipe

Looking for a perfect Saturday night dish? This heavenly slow-cooked lamb is rich in Madras curry and spicy potatoes. It is a fiery lamb curry that embodies the flavours of South India, giving you a flavourful dish that is a sure-fire hit at parties or just for family dinners.

It uses lamb chops cooked in a curry, made up of the curry leaves, mustard seeds, tamarind and yogurt. It is a fragrant, rich and intense curry that is popular in British Indian restaurants, and is a great change from the usual baltis, kormas and jalfrezis that you may normally order.

Lamb Madras

Shopping list

• 650g lamb or beef
• 4 medium onions
• 3 garlic cloves
• 1-inch piece of ginger
• 6 tbsp of natural yogurt
• 200ml of tinned tomatoes
• 1 tsp of lemon juice
• 4 tbsp of cooking oil or low cal spray
• 2 tsp of salt
• 1 tsp of sugar or sweetener
• Fresh coriander (for garnish - optional)
• Lamb Madras Spice Mix

Preparation

Peel and finely chop the onions, garlic, ginger and coriander. Cut the lamb into bite-size pieces and mix with the contents of the Lamb Madras Mix, salt and half of the garlic and ginger.

Leave to marinate for 30 mins or more. Blend the tomatoes.

Cooking the curry

1. Heat the oil/low-calorie spray in a large saucepan over a medium heat. Add the contents of the Lamb Madras Sachet 1 and fry the seeds for a few seconds before adding the onions.

2. When the onion is nicely browned, add the remaining garlic and ginger, and after a few seconds add the lamb.

3. Stir well to coat the meat and cook with a lid on for 20 mins, stirring occasionally.

4. Now add the tomatoes, the contents of Lamb Madras Sachet 2, the salt, sugar and lemon juice. Mix well.

5. After 2 mins, add 300ml of boiling water and gently simmer for 40 mins until the meat is tender.

6. Once cooked, check the seasoning and serve with fresh coriander.

Why choose Spicentice?

Here at Spicentice, we offer you all the best herbs and spices that you need. We make it easier to create all your favourite dishes without having to spend all that money on your takeaways.