Madras Lamb Curry Recipe
A non-veg South Indian Recipes recipe with coriander (dhania) seeds, poppy seeds, mustard seeds. Ready in 1h 5m, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
19 steps- 1
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
coriander (dhania) seeds(2 tablespoon)poppy seeds(2 tablespoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)fennel seeds (saunf)(1 teaspoon)yellow fenugreek seeds(1 teaspoon)cloves (laung)(2)inch cinnamon stick (dalchini)(1)dry red chillies(2)green chilli(2)cloves garlic(4)lamb - chops(300 grams)mustard seeds(1 teaspoon)curry leaves(10)mustard oil - for cooking - 2
Cool the whole spice down and grind it into a smooth powder
turmeric powder (haldi)(1/2 teaspoon) - 3
Take a bowl add washed lamb pieces, add 1/2 cup curd and 5 tablespoons of the ground spice powders
lamb - chops(300 grams)curd (dahi / yogurt)(1/2 cup)turmeric powder (haldi)(1/2 teaspoon) - 4
Reuse the remaining spice powders for any non-vegetarian curries and store it an airtight container
turmeric powder (haldi)(1/2 teaspoon) - 5
Marinate the mutton pieces in the yogurt and ground spice powders for at least 30 minutes
turmeric powder (haldi)(1/2 teaspoon) - 6
This will help to tenderise the meat
- 7
Meanwhile grind the green chillies, garlic and ginger to a coarse paste and keep it ready
dry red chillies(2)green chilli(2)cloves garlic(4)inch ginger(1) - 8
Heat a pressure cooker with mustard oil, add mustard seeds and allow it splutter for few seconds
coriander (dhania) seeds(2 tablespoon)poppy seeds(2 tablespoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)fennel seeds (saunf)(1 teaspoon)yellow fenugreek seeds(1 teaspoon)mustard seeds(1 teaspoon)mustard oil - for cooking - 9
Add in curry leaves and leave it to splutter
curry leaves(10) - 10
Add chopped onions and sauté till they turn translucent
onion - chopped(1)tomatoes - chopped(2) - 11
Add in ground ginger, garlic and green chilli paste and saute for some more time
green chilli(2)cloves garlic(4)inch ginger(1) - 12
The mixture will start sticking to the bottom so make sure you keep stirring well
inch cinnamon stick (dalchini)(1) - 13
Add chopped tomatoes, sprinkle some salt and cook until it becomes mushy
onion - chopped(1)tomatoes - chopped(2)salt - to taste - 14
Add a bit of turmeric powder as well and give it a mix
turmeric powder (haldi)(1/2 teaspoon) - 15
Add your tamarind water along with the marinated Lamb pieces and give it a stir
lamb - chops(300 grams)tamarind water(1/2 cup) - 16
Add about 1 cup water to cook the Madras Lamb Curry and check for salt and adjust according to your taste
lamb - chops(300 grams)curry leaves(10)tamarind water(1/2 cup)salt - to taste - 17
Pressure cook the Madras Lamb curry for at least 4 whistle and allow the pressure to release naturally
lamb - chops(300 grams)curry leaves(10) - 18
Once done, open the pressure cooker and transfer the Madras Lamb Curry to a serving bowl and serve warm
lamb - chops(300 grams)curry leaves(10) - 19
Serve the Madras Lamb Curry Recipe along with jeera rice, appalam and end it with a Sabudana Kheer Recipe to make your meal complete
lamb - chops(300 grams)curry leaves(10)
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Madras Lamb Curry Recipe
A non-veg South Indian Recipes recipe with coriander (dhania) seeds, poppy seeds, mustard seeds. Ready in 1h 5m, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 1
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
coriander (dhania) seeds(2 tablespoon)poppy seeds(2 tablespoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)fennel seeds (saunf)(1 teaspoon)yellow fenugreek seeds(1 teaspoon)cloves (laung)(2)inch cinnamon stick (dalchini)(1)dry red chillies(2)green chilli(2)cloves garlic(4)lamb - chops(300 grams)mustard seeds(1 teaspoon)curry leaves(10)mustard oil - for cooking - 2
Cool the whole spice down and grind it into a smooth powder
turmeric powder (haldi)(1/2 teaspoon) - 3
Take a bowl add washed lamb pieces, add 1/2 cup curd and 5 tablespoons of the ground spice powders
lamb - chops(300 grams)curd (dahi / yogurt)(1/2 cup)turmeric powder (haldi)(1/2 teaspoon) - 4
Reuse the remaining spice powders for any non-vegetarian curries and store it an airtight container
turmeric powder (haldi)(1/2 teaspoon) - 5
Marinate the mutton pieces in the yogurt and ground spice powders for at least 30 minutes
turmeric powder (haldi)(1/2 teaspoon) - 6
This will help to tenderise the meat
- 7
Meanwhile grind the green chillies, garlic and ginger to a coarse paste and keep it ready
dry red chillies(2)green chilli(2)cloves garlic(4)inch ginger(1) - 8
Heat a pressure cooker with mustard oil, add mustard seeds and allow it splutter for few seconds
coriander (dhania) seeds(2 tablespoon)poppy seeds(2 tablespoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)fennel seeds (saunf)(1 teaspoon)yellow fenugreek seeds(1 teaspoon)mustard seeds(1 teaspoon)mustard oil - for cooking - 9
Add in curry leaves and leave it to splutter
curry leaves(10) - 10
Add chopped onions and sauté till they turn translucent
onion - chopped(1)tomatoes - chopped(2) - 11
Add in ground ginger, garlic and green chilli paste and saute for some more time
green chilli(2)cloves garlic(4)inch ginger(1) - 12
The mixture will start sticking to the bottom so make sure you keep stirring well
inch cinnamon stick (dalchini)(1) - 13
Add chopped tomatoes, sprinkle some salt and cook until it becomes mushy
onion - chopped(1)tomatoes - chopped(2)salt - to taste - 14
Add a bit of turmeric powder as well and give it a mix
turmeric powder (haldi)(1/2 teaspoon) - 15
Add your tamarind water along with the marinated Lamb pieces and give it a stir
lamb - chops(300 grams)tamarind water(1/2 cup) - 16
Add about 1 cup water to cook the Madras Lamb Curry and check for salt and adjust according to your taste
lamb - chops(300 grams)curry leaves(10)tamarind water(1/2 cup)salt - to taste - 17
Pressure cook the Madras Lamb curry for at least 4 whistle and allow the pressure to release naturally
lamb - chops(300 grams)curry leaves(10) - 18
Once done, open the pressure cooker and transfer the Madras Lamb Curry to a serving bowl and serve warm
lamb - chops(300 grams)curry leaves(10) - 19
Serve the Madras Lamb Curry Recipe along with jeera rice, appalam and end it with a Sabudana Kheer Recipe to make your meal complete
lamb - chops(300 grams)curry leaves(10)
Rate this recipe
