Madras Lamb Curry Recipe
Madras Lamb Curry Recipe is a luscious rich curry that you will fall in love with the blend of spices that is used to make the gravy. The spices used are typically used in south India region like the dried red chillies, poppy seeds, jeera, cumin seeds, cloves, cinnamon, mustard seeds and coriander seeds. The lamb curry is cooked in mustard oil which imparts a strong and pungent flavour to the Lamb chops. The curry has a light hint of tanginess from the use of tamarind paste which is well balanced with the spices used to create a comforting dish.
Ingredients
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For the Spice
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2 tablespoon Coriander (Dhania) Seeds
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2 tablespoon Poppy seeds
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1/2 teaspoon Mustard seeds (Rai/ Kadugu)
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1 teaspoon Cumin seeds (Jeera)
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1 teaspoon Fennel seeds (Saunf)
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1 teaspoon Yellow Fenugreek Seeds
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2 Cloves (Laung)
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1 inch Cinnamon Stick (Dalchini)
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2 Dry Red Chillies
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For the Chilli Paste
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2 Green Chillies
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4 cloves Garlic
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1 inch Ginger
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For the Lamb Curry
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300 grams Lamb
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chops
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1 Onion
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chopped
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2 Tomatoes
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chopped
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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10 Curry leaves
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1/2 cup Tamarind Water
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1/2 cup Curd (Dahi / Yogurt)
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1/2 teaspoon Turmeric powder (Haldi)
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1 teaspoon Sugar
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Salt
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to taste
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Mustard oil
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for cooking
Instructions
Step 1
To begin making the Madras Lamb Curry Recipe, dry roast the whole spice like dry red chillies, cumin, fennel, mustard, fenugreek, coriander, poppy seeds, cloves, and cinnamon till it imparts nice aroma
Step 2
Cool the whole spice down and grind it into a smooth powder
Step 3
Take a bowl add washed lamb pieces, add 1/2 cup curd and 5 tablespoons of the ground spice powders
Step 4
Reuse the remaining spice powders for any non-vegetarian curries and store it an airtight container
Step 5
Marinate the mutton pieces in the yogurt and ground spice powders for at least 30 minutes
Step 6
This will help to tenderise the meat
Step 7
Meanwhile grind the green chillies, garlic and ginger to a coarse paste and keep it ready
Step 8
Heat a pressure cooker with mustard oil, add mustard seeds and allow it splutter for few seconds
Step 9
Add in curry leaves and leave it to splutter
Step 10
Add chopped onions and sauté till they turn translucent
Step 11
Add in ground ginger, garlic and green chilli paste and saute for some more time
Step 12
The mixture will start sticking to the bottom so make sure you keep stirring well
Step 13
Add chopped tomatoes, sprinkle some salt and cook until it becomes mushy
Step 14
Add a bit of turmeric powder as well and give it a mix
Step 15
Add your tamarind water along with the marinated Lamb pieces and give it a stir
Step 16
Add about 1 cup water to cook the Madras Lamb Curry and check for salt and adjust according to your taste
Step 17
Pressure cook the Madras Lamb curry for at least 4 whistle and allow the pressure to release naturally
Step 18
Once done, open the pressure cooker and transfer the Madras Lamb Curry to a serving bowl and serve warm
Step 19
Serve the Madras Lamb Curry Recipe along with jeera rice, appalam and end it with a Sabudana Kheer Recipe to make your meal complete