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Lamb Madras Curry is a fiery and flavorful Indian dish that’s perfect for spice lovers.
Tender lamb is simmered in a rich, aromatic sauce made from a blend of spices, tomatoes, and tamarind.
This dish is easy to customize adjust the heat, swap proteins, or make it creamy with coconut milk. Serve with rice or naan for a satisfying meal that’s sure to impress.
Whether for a cozy dinner or a special occasion, this curry is a showstopper!
Ingredients for Lamb Madras Curry
To create an authentic Lamb Madras Curry, you’ll need:
Spices
- 1 tsp turmeric powder
- 2 tsp cumin seeds
- 1 tbsp ground coriander
- 1-2 tsp chili powder (adjust to taste)
- 1 tsp garam masala
Aromatics
- 2 medium onions, finely chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
Protein
- 2 lbs lamb (shoulder or leg), cut into bite-sized pieces
Base and Sauce
- 3 tbsp vegetable oil
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk (optional for a creamier curry)
- 2 tbsp tamarind paste (or juice of half a lime as a substitute)
Garnish
- Fresh cilantro leaves
- Lime wedges
- Plain yogurt (optional)
Step-by-Step Guide
1. Prepare the Lamb
- Trim any excess fat from the lamb and cut it into even pieces.
- Season with salt and pepper, then set aside.
2. Toast the Spices
- Heat a large pan over medium heat and add cumin seeds. Toast for 1 minute until aromatic.
- Add ground coriander, chili powder, and turmeric, stirring for another minute. Remove from heat and set aside.
3. Cook the Aromatics
- Heat vegetable oil in the same pan. Add chopped onions and sauté until golden brown.
- Stir in garlic and ginger, cooking for 2-3 minutes until fragrant.
4. Build the Curry Base
- Add the toasted spices to the pan and mix well with the aromatics.
- Pour in the diced tomatoes and cook until the mixture thickens and oil separates from the masala base.
5. Simmer the Curry
- Add the lamb to the pan, stirring to coat the pieces in the spice mixture.
- Pour in water or stock to cover the lamb and bring to a boil.
- Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the lamb is tender.
- Stir in tamarind paste and coconut milk (if using) in the last 10 minutes of cooking.
6. Final Adjustments
- Taste and adjust seasoning with salt, chili powder, or lime juice.
- Garnish with fresh cilantro leaves and a dollop of yogurt for a cooling contrast.

Serving Suggestions for Lamb Madras Curry
Pair Lamb Madras Curry with:
- Rice: Steamed basmati rice or jeera rice for a classic combination.
- Flatbreads: Serve with warm naan, roti, or parathas to soak up the flavorful sauce.
- Sides: Cooling cucumber raita or a fresh salad adds balance to the spice. You can find more side dishes here.
- Drinks: Complement the heat with a mango lassi, beer, or a bold red wine.
Tips and Tricks for the Best Lamb Madras Curry
- Control the Heat: Adjust the chili powder to your spice tolerance.
- Make Ahead: Madras curry tastes even better the next day as the flavors deepen over time.
- Slow Cooking: For ultra-tender lamb, use a slow cooker and cook on low for 6-8 hours.
- Consistency: Add more water for a thinner curry or simmer longer for a thicker sauce.
Lamb Madras Curry Variations
- Vegetarian Option: Replace lamb with tofu, paneer, or chickpeas for a plant-based version.
- Protein Swaps: Substitute lamb with chicken, beef, or goat for different flavors and textures.
- Cooking Methods: Use an Instant Pot for quicker results or bake in an oven-safe dish for a hands-off approach.
FAQ’s
Can I make this curry less spicy?
Yes! Reduce the amount of chili powder or use a milder variety. Adding coconut milk also tones down the spice level.
Can I make this in an Instant Pot?
Yes! Sauté the aromatics and spices using the “Sauté” function, then pressure cook the lamb on high for 25 minutes.
Can I use a different protein?
Absolutely. This recipe works well with chicken, beef, goat, or even tofu for a vegetarian option.

Lamb Madras Curry (Bold & Spicy Flavors)
Spices:
- 1 tsp turmeric powder
- 2 tsp cumin seeds
- 1 tbsp ground coriander
- 1-2 tsp chili powder adjust to taste
- 1 tsp garam masala
Aromatics:
- 2 medium onions finely chopped
- 4 cloves garlic minced
- 1- inch piece ginger grated
Protein:
- 2 lbs lamb shoulder or leg, cut into bite-sized pieces
Base and Sauce:
- 3 tbsp vegetable oil
- 1 can 14 oz diced tomatoes
- 1 cup coconut milk optional for a creamier curry
- 2 tbsp tamarind paste or juice of half a lime as a substitute
Garnish:
- Fresh cilantro leaves
- Lime wedges
- Plain yogurt optional
Prepare the Lamb
-
Trim any excess fat from the lamb and cut it into even pieces.
-
Season with salt and pepper, then set aside.
Toast the Spices
-
Heat a large pan over medium heat and add cumin seeds. Toast for 1 minute until aromatic.
-
Add ground coriander, chili powder, and turmeric, stirring for another minute. Remove from heat and set aside.
Cook the Aromatics
-
Heat vegetable oil in the same pan. Add chopped onions and sauté until golden brown (8-10 minutes).
-
Stir in garlic and ginger, cooking for 2-3 minutes until fragrant.
Build the Curry Base
-
Add the toasted spices to the pan and mix well with the aromatics.
-
Pour in the diced tomatoes and cook for 8-10 minutes until the mixture thickens and oil separates from the masala base.
Simmer the Curry
-
Add the lamb to the pan, stirring to coat the pieces in the spice mixture.
-
Pour in enough water or stock to cover the lamb and bring to a boil.
-
Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the lamb is tender.
-
Stir in tamarind paste and coconut milk (if using) in the last 10 minutes of cooking.
Final Adjustments
-
Taste and adjust seasoning with salt, chili powder, or lime juice.
-
Garnish with fresh cilantro leaves and a dollop of yogurt for a cooling contrast.