Madras Lamb Curry

The Tamilians are popularly known for their highly sensitive food palates where the food is a perfect mix of salt, sour, sweet, bitter, pungent, and astringent tastes. Madras Lamb Curry is a specialty from the TamilNadu state of India. It is delightfully spicy without being too hot! Get a hook on the wet masalas and prepare this wonderful delicacy from the Southern Part of India.

Ingredients for Madras Lamb Curry Recipe


For Curry powder

Other Ingredients:

  • 750gms Lamb (cut into 2 inch cubes)
  • 2 Green chillies
  • 4 Garlic cloves
  • 1 inch Ginger (chopped)
  • ½ cup Yogurt
  • Salt , according to taste
  • 3 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 8-10 Curry leaves
  • 3 Onions (finely chopped)
  • 3 Tomatoes (pureed)
  • 1 tbsp Tamarind paste
  • 1 tsp Red chilli powder
  • 2 tbsp Fresh coriander leaves (finely chopped)


 Step 1: Prepare curry powder by dry roasting cumin seeds, coriander seeds, fenugreek seeds, mustard seeds, poppy seeds, peppercorns, fennel seeds, cinnamon, cloves and red chillies in a non-stick pan. Cool and grind with turmeric powder to a make a fine powder.

Step 2: Grind together the green chillies, garlic and ginger with sufficient water to make a fine paste.

Step 3: Take a large bowl and put the lamb. Add the above prepared curry powder, salt, and yougurt. Mix well and set aside in a refrigerator for 2 hours.

Step 4: Heat oil in a non-stick pan and add mustard seeds.  When they start spluttering, add the curry leaves and onions and sauté till lightly browned. Add the ground paste and saute for two to three minutes.

Serve Hot!

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