Madras Lamb Curry Thermomix

Madras Lamb Curry is a classic Indian dish from Chennai. It is rich red-brown and is flavoured with whole spices and tomato. Traditionally this is a hot dish but can be tamed with a little cream or by serving raita.

The key to a rich curry is using the freshest whole spices and building the flavour profile of the sauce as it cooks. A curry sauce or gravy as it is known in India starts with the most robust of flavours and gradually adds the more delicate spices towards the end of the cooking process.

Is Madras Curry Spicy

Traditionally this curry is quite hot. It isn't as hot as a Vindaloo but the heat can still be too much for some people. The curry sauce is usually cooked without cream, yoghurt, or coconut milk. This means there is no relief from the Kashmiri chilli. If you would like to make a traditional Madras Curry omit the cream from this recipe.

Can Madras Curry be Dairy Free

Madras curry is usually dairy free. My recipe includes cream as it gives the gravy a milder finish. If you are dairy free you can substitute coconut cream.

How to Serve Madras Curry

This is a meaty dish so it's a nice idea to serve it with a vegetable curry for balance. Palak Paneer Curry is a Spinach and Paneer cheese recipe which does really nicely with this dish. Every curry is usually served with rice. Choose either white rice or brown rice depending on your preference. My husband also likes to have plenty of naan bread to dip into the curry.

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