Lamb Madras Curry
This lamb curry has a bold and spicy flavor. It tastes better when made ahead to let the flavors develop.
The curry is made with lamb meat, spices, and coconut milk. It is cooked in a Dutch oven until the lamb is tender.
The sauce thickens as it cooks, and it can be thinned with water if it becomes too thick.
By Nadia Kovalenko
Posted October 11, 2026Share
Time
Calories
Servings
Difficulty
Description
This lamb curry has a bold and spicy flavor. It tastes better when made ahead to let the flavors develop.
The curry is made with lamb meat, spices, and coconut milk. It is cooked in a Dutch oven until the lamb is tender.
The sauce thickens as it cooks, and it can be thinned with water if it becomes too thick.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 21
1.5 tablespoons coriander seeds
5 whole dried red chile peppers
1.5 teaspoons cumin seeds
0.5 teaspoon salt
3 tablespoons garlic paste
2 teaspoons ginger paste
1 teaspoon fennel seeds
1.5 teaspoons ground turmeric
2.25 pounds lamb meat, cut into 1 1/2 inch cubes
0.5 cup ghee (clarified butter), melted
0.25 cup vegetable oil
4 onion, sliced 1/4 inch thick
2 cups water, divided
1 (13.5 ounce) can coconut milk
6 fresh curry leaves
6 cardamom pods
1 cinnamon stick
1.5 teaspoons garam masala
1 teaspoon sugar
3 tablespoons warm water
1 tablespoon tamarind paste
Instructions
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1
Toast 1.5 tablespoons coriander seeds in a dry skillet over medium-low heat until they start to turn brown. Transfer to a food processor. Toast 5 dried red chile peppers and 1.5 teaspoons cumin seeds separately, and add to the food processor. Add 0.5 teaspoon salt and grind to a fine powder. Mix with 3 tablespoons garlic paste and 2 teaspoons ginger paste to form a curry paste.
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2
Toast 1 teaspoon fennel seeds in the same skillet and set aside. Sprinkle 1.5 teaspoons ground turmeric over 2.25 pounds lamb meat cut into 1.5 inch cubes.
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3
Heat a Dutch oven over medium heat. Add 0.5 cup melted ghee and 0.25 cup vegetable oil. Cook 4 sliced onions until golden brown, about 10 minutes. Stir in the curry paste and cook for 1 minute. Add the lamb and cook for 1 minute. Add 1 cup water and 2/3 of a 13.5 ounce can coconut milk. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
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4
Add the remaining 1 cup water, remaining 1/3 can coconut milk, 6 fresh curry leaves, 6 cardamom pods, 1 cinnamon stick, and toasted fennel seeds. Cover the Dutch oven with the lid slightly ajar and return to a simmer. Cook until the lamb is tender, about 1.5 hours, stirring occasionally and adding water if the sauce becomes too thick.
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5
Stir in 1.5 teaspoons garam masala and 1 teaspoon sugar. Mix 3 tablespoons warm water with 1 tablespoon tamarind paste and add to the lamb mixture. Cook until the sauce thickens, about 5 minutes. Remove and discard the cardamom pods and cinnamon stick before serving.
Nutrition Facts
Servings 8
Amount Per Serving
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Calories 519 kcal
% Daily Value *
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Total Fat 37g
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Saturated Fat 21g
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Cholesterol 116mg
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Sodium 479mg
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Total Carbohydrate 16g
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Dietary Fiber 4g
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Protein 29g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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