51 Ratings
  • 5 Rating Star 34
  • 4 Rating Star 14
  • 3 Rating Star 2
  • 1 Rating Star 1

This is my all-time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.

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  • Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.

  • Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.

  • When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.

Nutrition Facts

518.84 calories; 28.6 g protein; 16.23 g carbohydrates; 37.13 g fat; 115.72 mg cholesterol; 478.89 mg sodium.Full Nutrition


Reviews (37)

Read All Reviews

Most helpful positive review

Carolyn Mallon
03/10/2007
I added some tomato paste and made this with chicken. It was just as good as chicken madras from an expensive restaurant. We simplified it a bit by adding all the spices at the same time to the chicken as it was cooking... it came out beautifully. It was so good that we will make it regularly from now on. Thanks so much for this recipe!
(41)

Most helpful critical review

Anonymous
08/19/2011
I have been cooking curries for a few years and this wosrt!! overall a good flavour but does not resemble a madras and is far too oily even though I did not use Ghee!!! Much better curries out there!! Dirty!
(2)
51 Ratings
  • 5 Rating Star 34
  • 4 Rating Star 14
  • 3 Rating Star 2
  • 1 Rating Star 1
Anonymous
04/16/2007
This came out really really great! 3 things to note: 1) do NOT overdo the tamarind paste! I cut the recipe in half then used a teeny bit more than it called for and it was too strong at first. It's mellowed but just be careful 2) it took 2 1/2 hours for my leg of lamb meat (cut into pieces) to get tender not 1 1/2! 3) you will need to add salt at the end! It doesn't call for it but you do need it!I know that's probably common sense but just wanted to make a note. Enjoy!
(61)
Carolyn Mallon
03/10/2007
I added some tomato paste and made this with chicken. It was just as good as chicken madras from an expensive restaurant. We simplified it a bit by adding all the spices at the same time to the chicken as it was cooking... it came out beautifully. It was so good that we will make it regularly from now on. Thanks so much for this recipe!
(41)
Anonymous
11/03/2007
This recipe really taste great. I added 2tbl of tomatoe paste only used an half cup of coconut milk and 2 cups of water. I also added 1tbl of flour when simmering the sauce as well as salt and pepper to taste. I used prepard dried curry powder instead of making the curry paste as well maybe about 3tbl of it. Even with all of these changes this recipe cooked up very nicely. I served it over jasmine rice
(24)
TERESEMARY
02/29/2008
This was really good. I used leg of lamb steaks from Trader Joe's and simmered it for about 2.5 hours. Loved the homemade curry the dish came out excellent. Thank you! Post more of your dishes please.......
(13)
Anonymous
05/02/2007
I loved this dish. It turned out delicious and better than anything from a restaurant. The spices were perfect and the peppers gave nice heat.
(11)
Brendan
04/07/2008
I used chicken and I couldn't find any curry leaves but it was still fantastic. Really enjoyed it.
(11)
Henrygirls
03/21/2008
I was a bit intimidated by all the spices but once you start it is easy to do. I used a left over lamb shoulder roast. could not find dried red peppers so I tried substituting 1/2t of powder. sauce was slightly sweet with a little warmth. Good recipe but hasn't replaced my favorite take-away. will try the recipe again.
(10)
Anonymous
08/26/2007
This was really great. It wasn't as much preparation/work as i anticipated. used beef instead of lamb and cooked it in the pressure cooker for half the time and without the lid for half the time and it cooked much quicker. I used half coconut milk and half normal milk to make it 'lighter' and less oil and it was still very very yummy! My mum said it was like the Indian restaurant we had tried a few weeks ago. Oh and make sure to add quite a bit of salt use some tomato paste (as a previous cook person said) and i left out the cardomoms and it was still good.
(9)
Anonymous
10/12/2007
the best indian curry you know
(8)