Madras Lamb Curry Thermomix

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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.

Madras Lamb Curry Thermomix recipe on striped background

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.

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Madras Lamb Curry Thermomix recipe on striped background

Madras Lamb Curry Thermomix

Julie Carlyle
Madras Lamb Curry, from Chennai. It's rich red-brown & flavoured w whole spices & tomato. Traditionally a hot dish, you can alter the heat.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main, Main Course, Main Dish
Cuisine Indian
Servings 5
Calories 449 kcal

Equipment

Ingredients
 
 

  • 20 g fresh ginger
  • 20 g fresh garlic
  • 140 g onion cut in half
  • 40 g spiced ghee or oil spiced ghee recipe is from my Indian Cookbook
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 tsp fennel seeds
  • 3 green cardamon
  • 1 star anise
  • 5 g cassia bark
  • 1/2 tsp salt
  • 2 tsp Kashmiri chili powder * you can reduce it to 1 tsp if desired
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 250 g tomato passata
  • 1 tsp tamarind paste
  • 900 g lamb shoulder large dice 30g pieces
  • 250 g fresh cream
  • 2 tsp fenugreek leaves
  • 1 tsp garam masala Garam Masala recipe is from my Indian Cookbook

Instructions
 

  • Place garlic and ginger in TM Bowl. Chop 3 sec/Speed 9
    20 g fresh ginger, 20 g fresh garlic
  • Add onion and ghee or oil to the TM Bowl. Chop 3 sec/Speed 5.
    140 g onion, 40 g spiced ghee or oil
  • Scrape down TM bowl.
  • Saute 5min/Varoma/Speed 1 (MC OUT)
  • Add cumin, coriander, fennel, cardamon, star anise, cassia bark, salt, Kashmiri chili, smoked paprika, and turmeric. Saute 5min/Varoma/Speed 1 (MC OUT)
    2 tsp cumin seeds, 2 tsp coriander seeds, 2 tsp fennel seeds, 3 green cardamon, 1 star anise, 5 g cassia bark, 1/2 tsp salt, 2 tsp Kashmiri chili powder, 1 tsp smoked paprika, 1 tsp turmeric
  • Add tomato passata and tamarind paste to TM Bowl. Blend 1 min/Speed 9.
    250 g tomato passata, 1 tsp tamarind paste
  • Scrape down the bowl. Cook 5min/Varoma/Speed 1.
  • Add the diced lamb and cream. Cook 20min/100 degrees/Speed 1 (Reverse Blade).
    900 g lamb shoulder, 250 g fresh cream
  • Add fenugreek leaves and garam masala. Cook 2 min/100degrees/Speed 1 (reverse blade).
    2 tsp fenugreek leaves, 1 tsp garam masala
  • Serve with rice, naan bread, and riata

Notes

Note 1: Cream can be omitted for a hotter curry.
Note 2: For a dairy-free alternative substitute the cream for coconut milk.

Nutrition

Calories: 449kcalCarbohydrates: 14gProtein: 26gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 129mgSodium: 580mgPotassium: 697mgFiber: 4gSugar: 5gVitamin A: 1402IUVitamin C: 8mgCalcium: 112mgIron: 4mg
Keyword Curry, Indian Curry, Lamb, madras
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Happy Cooking

j

xx

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