Lamb Madras

How to make Lamb Madras.


  • 450 gram (1 lb) lamb, diced
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 tablespoons tomato puree
  • 3 tablespoons Curry Spices Madras
  • 350 ml (12 fluid ounce) water
  • 2 tablespoons red wine vinegar


  1. Blend the vinegar, tomato purée and 1 tbs Madras Curry Spices.
  2. Add the lamb, cover and marinade in the refrigerator for 30 minutes or, for best results, overnight.
  3. Cook the lamb in a saucepan with 150ml of the water for 20-25 minutes, until most of the water has evaporated, stirring occasionally.
  4. Meanwhile, heat the oil and fry the onion gently, until browned.
  5. Add the remaining 2 tbs Curry Spices and cook for 1 minute, stirring frequently.
  6. Add this, along with the remaining water to the lamb, cover and simmer for 10 minutes.
  7. Season to taste.
  8. Serve with basmati rice flavoured with a few cardamom pods and a cinnamon stick during cooking.
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