Lamb Madras

Name: Lamb Madras
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 4
Cuisine: indian
Ingredients: 1.1 lbs (½ kg) lamb or goat ((bone-in or boneless cut to 1 inch portions)); 1½ tablespoon ginger garlic (paste/grated/ crushed (¾ tbsp. each)); 2 tablespoons coriander leaves ( (handful leaves fine chopped + more to garnish)); 1½ tablespoon lemon juice; 1 to 2 teaspoon Kashmiri red chili powder ((omit if using hot curry powder)); ½ teaspoon sea salt; 1½ tablespoon Madras curry powder ( (+ ½ tbsp to adjust, make from recipe link or use store bought)); 1 teaspoon garam masala ((+ ½ teaspoon at the end)); 3 tablespoons (45 ml) ghee or oil ((or use ½ ghee & ½ oil)); 1 star anise; 2 inch cinnamon piece; 1½ cup (180 grams) onions ((1 large onion fine chopped)); 1 cup (225 grams) tomato puree ((passsata or 300 grams fresh tomato puree)); ⅓ cup (40 grams) carrots ((sliced)); ⅓ cup (50 grams) red bell pepper ((chopped)); ½ cup (120 ml) water or broth ( (+½ cup hot water. I use 1 cup, read notes)); 1 tablespoon tamarind paste ( (optional, or tamarind chutney or 1 tsp concentrate, adjust to preference, read notes)); ½ to 1 teaspoon sugar or jaggery ((adjust to taste, omit to use chutney)); ½ teaspoon salt ((adjust to preference))

Nutrition Facts

Per serving · recipe makes 4 · 2h total

Servings

Calories

22% of a 2,000 cal day

433KCAL

Protein

27g55% DV

% DAILY VALUE

Total Fat31g

39%

Saturated15g

77%

Unsaturated15g

—

Total Carbs14g

Fiber4g

16%

Total Sugars6g

—

incl. Added Sugars0g

Starch4g

—

Sodium708mg

31%

% Daily Value is based on a 2,000 calorie day.

Boneless lamb or goat braised in a rich madras curry sauce with tomatoes, peppers, and traditional Indian spices. Serve over rice or with naan for a flavorful main course.

Ingredients

4 SERVINGS

To marinate

½ kglamb — cut into 1-inch portions, bone-in or boneless, 1.1 lb, or goat
1½ tbspginger garlic) — paste/grated/ crushed (¾ tbsp. each
2 tbspcoriander leaves — finely chopped
1½ tbsplemon juice
1–2 tspKashmiri red chili powder — optional
½ tspsea salt
1½ tbspMadras curry powder
1½ tspgaram masala

To make the curry

3 tbspghee or oil ((or use ½ ghee & ½ oil)) — 45 ml
1star anise
1cinnamon piece — 2 inch
180 gonions — large, finely chopped, 1½ cup
225 gpassata — 1 cup, or fresh tomato puree
40 gcarrots — sliced, ⅓ cup
50 gred bell pepper — chopped, ⅓ cup
½ cupwater or broth ( (+½ cup hot water. I use 1 cup, read notes)) — 120 ml
1 tbsptamarind paste — or tamarind chutney or tamarind concentrate, optional
½–1 tspsugar — or jaggery, optional
½ tspsalt

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Method

2h total

Read the method on Swasthi's Recipesswasthi’s original page

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mainindiancurryporkgluten free

Nutrition is estimated by Chive from the ingredients above, per serving.

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