I do love a Lamb Madras. The good thing about a Madras is it can be as simple or as complicated as you like.
The basics of Madras are tomatoes, something sharp & sour such as lemon juice or tamarind and plenty of chilli heat.
As we don’t have lamb curry all that often I decided to go to town with this recipe with a deep, rich sauce.
The Lamb Madras Curry Gravy
This recipe has a curry gravy which is made separately. There is enough gravy for the Lamb Madras and I had about 250ml left which could be frozen and used in another curry at another time. If you like plenty of sauce though you may decide to use all of it.
For this recipe I used lamb shoulder, off the bone. You could of course use leg or neck and it’s entirely up to you if you want to leave the meat on the bone.
I didn’t pre-cook the meat in this recipe. I added the lamb to 1/2 of the gravy which had been allowed to reduce so it was nice and thick. This coated and sealed the lamb before I added the rest of the gravy and allowed the dish to cook slowly, resulting in a deep rich sauce.
The lamb would be cooked after 45 minutes but in my opinion its best left for 1.5 hours so it’s melt in the mouth tender.
We have our Madras reasonably hot but the level of heat can be altered to suit your taste with the addition of chilli powder for more heat or less chilli powder if you want something milder.
Of course you could add fresh chillies or if you like real heat try adding some Naga Chilli Pickle!
For my recipe I use ‘Ome Made Curry masalas. Of course the recipe will work with your own or favourite brand of curry powder.