Lamb Madras Curry

A rich and spicy South Indian-inspired lamb curry, featuring tender pieces of lamb simmered in a tangy tomato and yogurt-based sauce infused with aromatic Madras spices.

Steps

1. Heat oil in a pan over medium heat and sauté the onion until golden brown. 2. Add garlic and ginger paste, cook for 1 minute until fragrant. 3. Stir in Madras curry powder, turmeric, cumin, and chili powder; cook for 1 minute to release aromas. 4. Add diced lamb and sear until browned on all sides. 5. Pour in chopped tomatoes, stir to combine and cook for 5 minutes to thicken. 6. Lower the heat and mix in yogurt gradually, stirring continuously to prevent curdling. 7. Cover and simmer on low heat for 40 minutes or until lamb is tender, stirring occasionally. 8. Season with salt and garnish with fresh coriander before serving.

150g lamb shoulder, diced 1 tbsp vegetable oil 1 small onion, finely chopped 1 garlic clove, minced 1 tsp ginger paste 1 tbsp Madras curry powder 1/2 tsp turmeric powder 1/2 tsp ground cumin 1/2 tsp chili powder 100ml chopped tomatoes (canned or fresh) 50ml plain yogurt Salt to taste Fresh coriander leaves, chopped (for garnish)