How much cooking time?

75 min — 30 min prep, 45 min cooking.

Madras Lamb Curry (Tamil-Style)

Name: Madras Lamb Curry (Tamil-Style)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 5 servings
Cuisine: Tamil Nadu Indian
Ingredients: 0.5cup Curd; Mustard Oil; 2tbsp Coriander Seeds; 1piece Ginger; 2piece green chillies; 2piece Tomato; 0.5tsp Turmeric Powder; 1piece cinnamon stick; 4piece Garlic; 0.5cup tamarind water; 300g Lamb; 1tsp Fennel Seeds; 1piece onion; 1tsp sugar; 2.5g methi seeds; salt; 2tbsp Poppy Seeds (Gasagase); 1tsp Mustard Seeds (Black); 2piece dry red chillies; 1tsp Cumin Seeds; 10piece Curry Leaves

Madras Lamb Curry is a fiery Tamil Nadu-style mutton curry — lamb pieces slow-simmered in a tangy tamarind-tomato gravy with curd, freshly ground Tamil spice blend (coriander, cumin, fennel, fenugreek, poppy seeds, cinnamon), and curry leaves. Finished with mustard oil tempering; served with steamed rice, parotta, or appam.

Time 75 min · Serves 5 · 226 kcal · South India, Tamil Nadu

Ingredients

Main

Curd — 0.5 cup (whole)
Mustard Oil (optional) (whole)
Coriander Seeds — 2 tbsp (whole)
Ginger — 1 piece (chopped)
green chillies — 2 piece (chopped)
Tomato — 2 piece (chopped)
Turmeric Powder — 0.5 tsp (ground)
cinnamon stick — 1 piece (ground)
Garlic — 4 piece (chopped)
tamarind water — 0.5 cup (whole)
Lamb — 300 g (chopped)
Fennel Seeds — 1 tsp (whole)
onion — 1 piece (chopped)
sugar — 1 tsp (whole)
methi seeds — 2.5 g (whole)
salt (optional) (whole)
Poppy Seeds (Gasagase) — 2 tbsp (whole)

Tempering

Mustard Seeds (Black) — 1 tsp (whole)
dry red chillies — 2 piece (whole)
Cumin Seeds — 1 tsp (whole)
Curry Leaves — 10 piece (ground)

Method

To begin making the Madras Lamb Curry Recipe, dry roast the whole spice like dry red chillies, cumin, fennel, mustard, fenugreek, coriander, poppy seeds, cloves, and cinnamon till it imparts nice aroma.
Cool the whole spice down and grind it into a smooth powder.Take a bowl add washed lamb pieces, add 1/2 cup curd and 5 tablespoons of the ground spice powders.
Reuse the remaining spice powders for any non-vegetarian curries and store it an airtight container.Marinate the mutton pieces in the yogurt and ground spice powders for at least 30 minutes.
This will help to tenderise the meat.Meanwhile grind the green chillies, garlic and ginger to a coarse paste and keep it ready.Heat a pressure cooker with mustard oil, add mustard seeds and allow it splutter for few seconds.
Add in curry leaves and leave it to splutter.Add chopped onions and sauté till they turn translucent.
Add in ground ginger, garlic and green chilli paste and saute for some more time.
The mixture will start sticking to the bottom so make sure you keep stirring well.Add chopped tomatoes, sprinkle some salt and cook until it becomes mushy.
Add a bit of turmeric powder as well and give it a mix.Add your tamarind water along with the marinated Lamb pieces and give it a stir.
Add about 1 cup water to cook the Madras Lamb Curry and check for salt and adjust according to your taste.Pressure cook the Madras Lamb curry for at least 4 whistle and allow the pressure to release naturally.

Common questions

How many calories in one plate of Madras Lamb Curry (Tamil-Style)?: 226 kcal per plate.
How much cooking time?: 75 min — 30 min prep, 45 min cooking.

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