Madras Lamb Curry

Madras Lamb Curry

4.34 from 3 votes
Course Main Course
Cuisine curry, Indian
Servings 4


  • 2 onions chopped
  • 2 garlic cloves chopped
  • 2 cm fresh ginger peeled
  • 1 red chilli chopped
  • 1 tbsp vegetable oil or ghee
  • 2 tbsp. madras spice paste you can you spices dry mix or make your own mixes of spices if prefered
  • 500 g shoulder lamb diced
  • 400 g chopped tomatoes tinned
  • Salt and pepper

To serve ;

  • Handful coriander chopped
  • sides Roti, naan and mango chutney and lime wedges, rice,


  • In a food processor, blend onion, garlic cloves, ginger and red chilli to a puree.
  • In a saut√© pan, over medium heat, Heat 1 tbsp vegetable oil and add the lamb pieces. Cook over high heat for 2 minutes until coloured. remove the lamb pieces from the pan if desired.
  • Then, in the pan, add the vegetable puree. Fry for 30 seconds, until softened.
  • Add in the spice mix and stir well. Cook for a couple of seconds, then add the seared lamb pieces back into the pan. Stir and toss in the spice mixture.
  • Pour in the chopped tomatoes, along with seasoning. Cover and cook on a low heat for 1.30minutes to 2 hours minutes, until the lamb is tender.
  • Remove from the heat. Check the seasoning. And stir through some fresh coriander.
  • Serve with your favourite side and a big dollop of mango chutney.
Keyword curry, indian, Kevin Dundon, Lamb

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