Lamb Madras Curry
"This is my all time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!"
Estimated Nutrition (whole recipe, rough)
Counts 15 of 21 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Meat | not in our table | 0 |
| Ghee | not in our table | 0 |
| Water | not in our table | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Curry Paste
- 1 1/2 tablespoons coriander seeds
- 1 1/2 teaspoons cumin seeds
- 1/2 teaspoon salt
- 5 whole dried red chile peppers
- 6 fresh curry leaves
- 3 tablespoons garlic paste
- 2 teaspoons ginger paste
- 1 1/2 teaspoons ground turmeric
- 2 1/4 pounds lamb meat, cut into 1 1/2 inch cubes
- 1/2 cup ghee (clarified butter), melted
- 1/4 cup vegetable oil
- 4 onion, sliced 1/4 inch thick
- 1 (13.5 ounce) can coconut milk
- 2 cups water, divided
- 1 teaspoon fennel seeds
- 6 cardamom pods
- 1 cinnamon stick
- 1 1/2 teaspoons garam masala
- 1 teaspoon sugar
- 3 tablespoons warm water
- 1 tablespoon tamarind paste