Lamb Madras
This Lamb Madras recipe is robust and spicy with a rich, thick gravy. It's easy to make too!
  Serves:  3       Print   FavoriteLoading Add to My Favourites
  • 500 g (16 oz) lamb or mutton, cubed
  • 4 tomatoes, chopped
  • 1 large onion, chopped
  • 5 tbsp (70 ml) tomato puree
  • Juice of 1 lime
  • 2 tsp garam masala
  • 3 tbsp ghee or vegetable oil
Spice Mix 1
  • 4 dried red chillis, broken
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 2 green cardamoms
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 1 tsp salt
  • ½ tsp black pepper
  1. Heat the ghee in a pan over a medium-high heat and brown the lamb for 5 minutes. Remove with a slotted spoon and put to one side.
  2. Add the onions to the pan and fry for 5 minutes or until golden brown.
  3. Add Spice Mix 1 to the pan and fry for 1 minute.
  4. Add the tomatoes, tomato paste, the browned lamb and 1 cup (250 ml) of water. Bring to the boil, cover and simmer for 1½-2 hours or until the lamb is tender.
  5. Add the lime juice and garam masala. Simmer uncovered for a further 10 minutes. Serve.
Titli's Tips
Lamb Madras should be a rich curry with a nice thick gravy. This is a lot spicier than it appears. The lime juice gives a slight sourness. Reduce the chilli powder for a milder version!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 424 21%
Calories from Fat 192
Total Fat 21.4g 32%
Saturated Fat 11.2g 55%
Unsaturated Fat 9.1g
Amount Per Serving       % Daily Value
Total Carbohydrate 18.5g 6%
Dietary Fibre 4.5g 18%
Sugars 3.9g
Protein 38.6g 77%
Cholesterol 140.3mgs 46%
Percent Daily Values based on a 2,000 calorie diet.