Madras Lamb (Indian)
Submitted by jeanette.mcduffie
Spicy Indian lamb curry with garam masala, cayenne, and cardamom, simmered until the meat is tender and the sauce is thick enough to coat a spoon.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis Madras-style curry gets its heat from a full tablespoon of cayenne, balanced by the warm spices in garam masala and the earthy depth of ground coriander.
Cooking the onions low and slow until they turn golden brown builds the flavor foundation that makes this taste like it’s been simmering all day.
The key is keeping the pan covered so the lamb braises in its own juices, then uncovering at the end to reduce the sauce to a thick, clinging consistency.
Cooking Tips
- Toast the ground spices for 2 minutes before adding the meat; it wakes up their oils and intensifies the flavor
- Add water by the teaspoon if the sauce starts to stick, not by the cup or you’ll thin it out too much
- Serve with basmati rice or naan to soak up every drop of that spice-packed sauce
Ingredients
Directions
In a large, heavy skillet with a cover, heat the oil until it is fragrant.
Add the onion and sauté over high heat, stirring frequently, until it starts to brown a little, about 4 minutes.
Lower the heat and continue cooking, stirring often, until the onion turns golden brown, about 10 minutes more.
Add the garlic, garam masala and cayenne, lower the heat to medium-high, and sauté for another 2 minutes.
Stir in the ground spices and sauté another 2 minutes, stirring.
Add the meat, stir well, and brown it in the spices for about 5 minutes.
Add the tomato paste mixture and cardamom seeds and stir well.
Lower heat, cover pan tightly, and simmer about 30 minutes, stirring occasionally and adding more water by teaspoon if sauce starts to stick to the pan.
Uncover the pan and stir in the lemon juice and salt.
Simmer uncovered about 10 minutes longer, stirring frequently, until the meat is tender and the sauce is very thick.
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