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.

An Indian ThermoKitchen Cookbook

This book was a product of my trip to India. I went in search of recipes for all my favourite dishes. You will notice that my travel is always been dictated by my belly! To get a taste of what is really served at mealtimes in India I stayed in all styles of accommodation. I even stayed in a homestay where I learned to cook with the mother of the house. The result of this trip was a collection of 28 recipes. The book is available as a hardcopy or eBook.

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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.

Print Recipe

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

• 1 Thermomix

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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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