Madras Lamb Curry Recipe

Step 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

Step 2: Cool the whole spice down and grind it into a smooth powder

Step 3: Take a bowl add washed lamb pieces, add 1/2 cup curd and 5 tablespoons of the ground spice powders

Step 4: Reuse the remaining spice powders for any non-vegetarian curries and store it an airtight container

Step 5: Marinate the mutton pieces in the yogurt and ground spice powders for at least 30 minutes

Step 6: This will help to tenderise the meat

Step 7: Meanwhile grind the green chillies, garlic and ginger to a coarse paste and keep it ready

Step 8: Heat a pressure cooker with mustard oil, add mustard seeds and allow it splutter for few seconds

Step 9: Add in curry leaves and leave it to splutter

Step 10: Add chopped onions and sauté till they turn translucent

Step 11: Add in ground ginger, garlic and green chilli paste and saute for some more time

Step 12: The mixture will start sticking to the bottom so make sure you keep stirring well

Step 13: Add chopped tomatoes, sprinkle some salt and cook until it becomes mushy

Step 14: Add a bit of turmeric powder as well and give it a mix

Step 15: Add your tamarind water along with the marinated Lamb pieces and give it a stir

Step 16: Add about 1 cup water to cook the Madras Lamb Curry and check for salt and adjust according to your taste

Step 17: Pressure cook the Madras Lamb curry for at least 4 whistle and allow the pressure to release naturally

Step 18: Once done, open the pressure cooker and transfer the Madras Lamb Curry to a serving bowl and serve warm

Step 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