How to Cook Lamb Madras (Hot) at Home

Lamb Madras is a traditional Indian meal that is one of the most well-known and well-liked curry dishes in the UK. It is named for the Indian city of Chennai. This traditional Madras recipe, which employs our Madras Spice Paste, a delectable combination of coriander, turmeric, cumin, chilli, and other real spices, is a little bit spicy. This frees up more time for you to settle down and enjoy this deliciously spicy Indian cuisine without having to stress over getting the spices individually. Madras Lamb Curry is a spicy curry recipe that combines South Indian flavors with lamb. It's perfect for formal meals and gatherings. This main dish recipe, which has lamb chops cooked in a curry comprised of mustard seeds, curry leaves, yogurt, and tamarind paste, will bring soul to any gathering. Everyone is guaranteed to like it whether you serve it for a family lunch or dinner. This dish is absolute bliss on a plate for those who love non-vegetarian food. It will taste delicious when combined with rice, naan, or tandoori roti. What are you still holding out for? Immediately, give this recipe a try and wow your loved ones with this unique delicacy.


How hot is lamb Madras?

This is a challenging issue to answer because each person's sensitivity to the heat of a chilli is unique. However, we may evaluate it by comparing it to other curry recipes. The spicier end of the curry spectrum would be a madras curry. This lamb madras falls between lamb vindaloo and lamb jalfrezi curry on the spice scale. So we are undoubtedly experiencing extreme heat. In addition to chili, it uses black pepper.


  • 400gm Diced Lamb Shoulder
  • 10 leaves curry leaves
  • 1 teaspoon mustard seeds
  • 1/2 Tbsp Coriander Seeds
  • 1 Tsp Black Peppercorns
  • 1/2 Tsp Fennel Seeds
  • 1/4 Tsp Fenugreek Seeds
  • 2 Cloves
  • 2 Dried Red Chili Pepper
  • 2 Tbsp Cooking Oil ( Mustard Oil)
  • 100 g (2/3 Cup) Onion
  • 1 Tbsp Grated Ginger
  • 6 Cloves Garlic
  • 2 Tbsp Tomato Puree
  • 165 ml (2/3 Cup) Coconut Milk
  • 1/2 Tsp Salt
  • 1 teaspoon cumin seeds
  • 1/2 Tbsp Garam Masala

How to Cook Lamb Tikka at Home Step by Step

To make a paste, mince the garlic and cut the onion into medium dice and the ginger must be grated.
Heat a heavy-based dry pan that has a lid over medium heat.
Add the dried chili, coriander seeds, peppercorns, fennel seeds, fenugreek seeds, and cloves. Toast the ingredients until aromatic.
In a spice mill or mortar and pestle, ground the spices into a fine powder after they have been torched.
Add the oil to the pan and when hot, sauté the onion for 5–6 minutes, or until it starts to color.
Include the ginger and garlic and heat for a further minute.
Add the lamb at this point, and simmer for 5 minutes while stirring occasionally.
Cook for an hour at a very low temperature with the lid on.
Remove the top after an hour and simmer the leftover liquid to thicken sauce.
Turn off the heat, add the garam masala, and let the mixture settle for five minutes before serving.

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