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Slow-Simmered Lamb Madras Curry with Coconut Tomato Sauce and Fragrant Spices

A rich and aromatic lamb curry with a coconut tomato sauce, slow-simmered for deep flavor.

  • Total Time: 2 hours 40 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 2 pounds lamb shoulder, cut into bite-sized chunks
  • 2 tablespoons vegetable oil
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Madras curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (14 ounces) crushed tomatoes

Instructions

  1. Heat the vegetable oil in a large pot over medium-high heat.
  2. Add the lamb chunks and brown on all sides, working in batches if needed. Remove and set aside.
  3. In the same pot, add the diced onion and cook until softened, about 5 minutes.
  4. Add the garlic and ginger, cook for 1 minute until fragrant.
  5. Stir in the Madras curry powder, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute.
  6. Return the lamb to the pot and add the crushed tomatoes. Bring to a simmer.
  7. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until lamb is tender. Stir occasionally.
  8. Uncover and simmer for an additional 15-20 minutes if you like a thicker sauce. Adjust seasoning with salt to taste.
  9. Serve over rice or with naan bread.
  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 20 minutes
  • Method: Main Course
  • Cuisine: Indian