This Lamb Madras recipe is robust and spicy with a rich, thick gravy. It’s easy to make too!
Ingredients
500 g (16 oz) lamb or mutton, cubed
4 tomatoes, chopped
1 large onion, chopped
5 tbsp (70 ml) tomato puree
Juice of 1 lime
2 tsp garam masala
3 tbsp ghee or vegetable oil
Spice Mix 1
4 dried red chillis, broken
1 tsp cumin seeds
1 tsp fenugreek seeds
2 green cardamoms
1 tsp chilli powder
1 tsp turmeric
1 tsp salt
½ tsp black pepper
Instructions
Heat the ghee in a pan over a medium-high heat and brown the lamb for 5 minutes. Remove with a slotted spoon and put to one side.
Add the onions to the pan and fry for 5 minutes or until golden brown.
Add Spice Mix 1 to the pan and fry for 1 minute.
Add the tomatoes, tomato paste, the browned lamb and 1 cup (250 ml) of water. Bring to the boil, cover and simmer for 1½-2 hours or until the lamb is tender.
Add the lime juice and garam masala. Simmer uncovered for a further 10 minutes. Serve.
Tips
Lamb Madras should be a rich curry with a nice thick gravy. This is a lot spicier than it appears. The lime juice gives a slight sourness. Reduce the chilli powder for a milder version!
