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Lamb Madras Curry

August 5th, 2009

Lamb Madras Curry

Boy, oh boy!  This curry is the most amazing curry I have had yet.  I have tried to make many curries in the past and none even come close to this.  A friend gave me a book by Madhur Jaffrey called “Foolproof Indian Cooking” which proved to be great!

I am definitely going to buy this book because of this recipe alone.  I posted another recipe from the book and served this curry with my first batch of parathas.  The pairing goes really well together, but if you like Indian food this curry will also go really well with naan.  One time, when we made a different curry, we just went down to the Indian restaurant in town and got naan to go and brought it home!  I felt like I was cheating, but naan is so good with curries!  But I digress.  Make sure to serve some steamed rice with this dish also.

All the spices

This dish definitely filled my craving for large chunks of lamb in a delicious curry.  Warning: this dish can be really spicy depending on what kind of chili you use.  You can always use a chili that is not quite as spicy or spicier depending on your preference.  A green jalapeno would work well for those who don’t like that much spice.  Another note is that I had to purchase a few items that I did not have on hand, such as fenugreek seeds.  But now I have them and can use them for whatever other dish might come my way.  Here is what I did:

Spice grinder


  • 1 tablespoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon fennel seeds
  • 10 fenugreek seeds
  • 4 cloves
  • 4 hot dried red chiles
  • 6 tablespoons olive oil
  • 2 small to medium onions diced
  • 1 teaspoon grated fresh ginger
  • 4 to 6 large cloves of garlic, minced
  • 2 lb boneless lamb (from the shoulder)
  • 2 large tomatoes, very finely chopped
  • salt to taste (start with 1 and 1/2 teaspoons)
  • 14 oz can of cocunut milk (shake well!)

heating up the spicesMethod:

  1. Place the coriander seeds, peppercorns, fennel seeds, fenucreek seeds, cloves and chilies in a cast-iron frying pan over medium heat.
  2. Stiry the spices until they are a darker shade and give off an aroma.
  3. Allow them to cool and then grind them in a clean coffee grinder or spice grinder (or use a mortar and pestle)
  4. Pour the oil into a wide pan over medium heat
  5. After it heats up, add the onions and cook until they are soft and start to turn golden
  6. Add the ginger, garlic and stir for another minute or less
  7. Add the meat and cook, stirring, for about 5 minutes
  8. Add the tomatoes, spices, salt and coconut milk
  9. Bring everything to a boil
  10. Cover the pan, turn the heat to low and simmer for an hour or so until the meat is tender.
  11. Uncover the pan, turn up the heat and boil away some of the liquid until the suace is thicker and clings to the meat.

Thanks Madhur Jaffrey and I hope you all enjoy it!

6 Responses to ' Lamb Madras Curry '

  • Catherine says: [August 6th, 2009 2:07 am]

    Ooh, I think I’m going to have to try making this! I’ve been cooking more and trying out ready-made red and green curry, but this looks delicious! 🙂

  • Alicia Jones says: [November 16th, 2009 7:48 pm]

    I’m kind of craving curry now for our Office party 🙂

  • Richy says: [February 13th, 2010 6:20 pm]

    I have tried this and added a little twist, i make it quite hot and also a little more watery, i add loads of spinach,then let it break up its hardly noticable,then boiled potatoe chunks and crazy it may sound..about 10 boiled eggs, 4 of them i break up leaving a few whole ones to take on the curry flavour!! Try it before you knock it.. it is fantastic!

  • W Ko says: [July 16th, 2010 3:54 pm]

    The recipe looks simple & the picture of the curry is mouthwatering. However, I’m new to the Indian cuisine & I have a question. Which ingredient gives the curry flavour?


  • Keith Prickett says: [July 23rd, 2010 11:49 am]

    @W Ko

    This is so delicious! The “curry” flavor will come from:

    – coriander seeds
    – black peppercorns
    – fennel seeds
    – fenugreek seeds
    – cloves
    – hot dried red chiles

    Many curry powders have a lot of these ingredients as a base. Also typically included in curry powder or sauces is turmeric. That will also give you a nice yellow color.

    In addition the coconut milk rounds this dish out.

  • Dot McQueen says: [November 1st, 2014 5:15 am]

    fabulous with mutton too! cook for 4-5 hours let it go cold overnight skim off most of set fat, reheat and and enter curry heaven.

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Posted in Dinner, Indian, Lamb | Leave/read a comment (6)

  » By Keith Prickett