Easy Curry Recipe - Spicy Lamb Madras Curry
A Quick and Popular Meat Dish from the Cuisine of Southern India
Aug 22, 2009
This delicious curry is named for the city of Madras (re-named Chennai, in 1996) in Southern India, where it originated. Since the hot climate of Southern India is ideal for growing chili peppers many of the foods in this region’s cuisine make abundant use of them. In India, recipes for curries from the south result in a wonderfully full-bodied piquant blend of flavors that have come to be favorites around the world.
Madras curries tend to be a bit spicier than other Indian curries but it certainly is acceptable to vary the heat according to diners’ taste preferences. In fact, it is best for those who are unaccustomed to using hot chilies to go very lightly when first experimenting with curry dishes.
Indian flat breads like naan, basmati rice, dhal, and cool minty cucumber-yogurt sauces are also traditional to Southern India and they all make wonderful accompaniments to Madras Curry. As an added bonus, these classic side dishes will also help to tame the heat.
Easy Lamb Madras Curry – Serves 4-6
Total time from prep to serving: 1 hour 45 minutes
Ingredients:
- 6 tablespoons virgin coconut oil, divided
- 2 medium onions, coarsely chopped
- 1 inch piece of ginger root, peeled and coarsely chopped
- 4 garlic cloves, peeled and coarsely chopped
- 3 – 6 dried red chilies (These are hot! Use according to your taste.)
- 2 large garlic cloves, crushed and skins removed
- 1 – 2 green chilies, sliced in half lengthwise
- 1 cup canned tomatoes with juice, divided
- ½ - 1 teaspoon chili powder
- 1 teaspoon coriander
- 3 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 2½ pounds leg or shoulder of lamb, trimmed of fat and cut into 1½ inch cubes
- ¾ cup warm water
- 1¼ teaspoons salt
- 1 teaspoon garam masala
Instructions:
- Put one-half of the coconut oil into a heavy skillet and sauté the onions, ginger, chopped garlic, and red chilies over medium heat until the onions are soft. Set this mixture aside and allow to cool.
- In a heavy Dutch oven, heat the remaining oil and sauté the crushed garlic and green chilies over medium heat until the garlic just begins to lightly brown.
- Add half the tomatoes, the chili powder, coriander, cumin, and turmeric to this mixture; stir and cook for a couple of minutes more.
- Adjust heat to low and continue to cook, stirring frequently, for about 10 more minutes to allow the flavors to begin to meld.
- Add the meat to the tomato mixture and re-adjust the heat to medium or medium-high until meat begins to brown.
- Add the water, bring the pot up to a boil, cover, reduce the heat and allow to simmer for 30 minutes.
- Place the remaining tomatoes and the sautéed onion mixture in food processor and process. When the mixture is smooth, add this and the salt to the meat. Stir well and cover the pot, allowing it to continue simmering an additional 35 – 45 minutes.
- When the meat is tender, remove it from the heat and stir in the garam masala.
- Serve hot with freshly cooked basmati rice or warm tandoori roti for a special East Indian treat.
Nutrition Facts for Lamb Madras Curry
Spicy Lamb Madras Curry is an excellent nutritional value; having an exceptionally low estimated glycemic load of 7, and only 350 calories per serving. Because of the delightful Indian spices in this curry it is also a highly anti-inflammatory Indian recipe to serve. This particular curry is a good source of Niacin, Vitamins B6 and B12 and the mineral, Zinc, and is an especially good source of protein and Vitamin C.
Namaste!
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