Lamb Madras
HB-5626 · Hand-built original · Indian
A fiery southern-style lamb curry with tamarind sourness under the heat.
IndianMain course16 minServes 4324 kcalGluten-freeDairy-freeEgg-freeDiabeticRenal
Main ingredient: lamb
Pairs well with: basmati rice, naan, cucumber raita
Servings:4quantities adjust to match
Ingredients
- 28¼ oz lamb leg, cubed
- 2 onions, finely chopped
- 14 oz chopped tomatoes
- 2 tbsp oil
- 1 tbsp grated ginger
- 3 garlic cloves, crushed
- 2 tsp Madras curry powder
- 1 tsp chilli powder
- 1 tsp turmeric
- 1 tbsp tamarind paste
- 1 tsp black mustard seeds
Method
- Heat the oil in a heavy pan over medium-high heat and fry the mustard seeds until they pop, about 30 seconds.
- Add the onions and fry for 10 minutes, until dark gold. Stir in the ginger, garlic, curry powder, chilli powder and turmeric and cook for 1 minute.
- Add the lamb and brown for 5 minutes, turning the pieces in the spiced onions.
- Pour in the tomatoes and 13½ Tbsp water. Cover and simmer on low heat for 75 minutes, until the lamb is tender and the sauce thick.
- Stir in the tamarind paste at the end — it keeps the sauce bright against the chilli — taste for salt, and serve.
Prep: 15 min · Cook: 1 h 15 min · Total: 16 min
Nutrition (per serving, where published)
324 kcalCalories
44.8 gProtein
15.3 gCarbs
10.2 gFat
3.2 gSaturates
4.4 gFibre
4.3 gSugars
173 mgSodium
132 mgCholesterol
1149 mgPotassium
67 mgCalcium
5.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data