Lamb Curry Recipe- Authentic Madras & Hotel Style Gravy

Last Updated on 2 months by Neha Deshmukh

Lamb Curry Recipe – Authentic Madras & Hotel Style Gravy

Hey everyone! If you’re anything like me, a good lamb curry is the ultimate comfort food. I remember the first time I tried to recreate a restaurant-style lamb curry at home – it was a bit of a disaster! But after lots of experimenting (and a few delicious failures), I’ve finally perfected a recipe that captures that authentic, rich flavour. This Lamb Curry recipe, with its Madras and Hotel style gravy, is something special. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any lamb curry. We’re diving deep into flavour country here! It’s a beautiful blend of fragrant spices, tender lamb, and a gravy that’s seriously addictive. It’s a little bit of effort, but trust me, the results are SO worth it. You’ll love how the complex spice blend builds, creating a curry that’s both warming and exciting. Plus, it’s a fantastic way to impress your friends and family!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 12 oz lamb, cut into bite-sized pieces (about 340g)
• 1 tsp curry powder
• 1 tsp kosher salt
• 1 cup chicken stock (240ml)
• 1 tsp Indian restaurant spice mix
• 2 tsp Madras curry powder
• 1 tsp Kashmiri chili powder
• 1 tsp Kasoor Methi (dried fenugreek leaves)
• 0.5 tsp kosher salt
• 3 tbsp vegetable oil (45ml)
• 1 (2 inch) piece of cassia bark
• 2 tbsp minced shallot
• 1 tbsp garlic ginger paste
• 1 cup Indian hotel curry gravy (240ml)
• 3 tbsp coconut milk (45ml)
• 1 tsp tamarind paste
• 0.25-0.5 tsp chili pickle (adjust to taste)

Ingredient Notes

Let’s talk about some of these key ingredients – they really make this curry sing!

• Indian Restaurant Spice Mix: This is a game-changer! It’s a blend often used in Indian restaurants to build a deep, complex flavour base. You can find it online or at Indian grocery stores.
• Madras Curry Powder: This brings the heat and a lovely red colour. Different brands vary in intensity, so adjust to your preference.
• Kashmiri Chili Powder: Don’t let the name fool you – it’s more about colour than intense heat. It gives the curry a beautiful vibrant red hue.
• Kasoor Methi: These dried fenugreek leaves add a unique, slightly bitter flavour that’s essential for authentic Indian curries. If you can’t find it, a tiny pinch of dried oregano can work in a pinch, but it won’t be quite the same.
• Tamarind Paste: This adds a lovely tanginess. You can find it at most Asian grocery stores.
• Cassia Bark: Similar to cinnamon, but with a bolder, more robust flavour. If you only have cinnamon sticks, you can use those, but reduce the amount slightly.
• Indian Hotel Curry Gravy: This is where things get interesting! This gravy is a staple in South Indian cuisine, particularly in hotels (restaurants). It’s a pre-made base that adds incredible depth. Sourcing can be tricky outside of India – look for it online or at specialty Indian stores. You can also find recipes to make your own, but it’s a bit time-consuming.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the spice mix. In a small bowl, combine the Indian restaurant spice mix, Madras curry powder, Kashmiri chili powder, Kasoor Methi, and salt. Set aside.
2. In a saucepan, combine the lamb, 1 tsp curry powder, 1 tsp salt, and chicken stock. Bring to a simmer and cook until the lamb is tender – about an hour. This low and slow cooking is key for tender lamb! Once cooked, drain the lamb and set it aside.
3. Now, heat the vegetable oil in a large pan or pot over medium heat. Add the cassia bark and sauté for about 30 seconds, until fragrant.
4. Add the minced shallots and cook until they turn golden brown. This usually takes about 5-7 minutes. Stir in the garlic ginger paste and fry for another minute, until fragrant. You want to smell that beautiful aroma!
5. Reduce the heat to medium-low. Add the prepared spice mix and fry in the oil for 1-2 minutes, stirring constantly. This blooms the spices, releasing their flavour. Be careful not to burn them!
6. Pour in the Indian hotel curry gravy, stirring to combine everything well. Bring to a simmer.
7. Add the cooked lamb, coconut milk, and tamarind paste. Give it a good stir, then cover and cook for 5 minutes, allowing the flavours to meld.
8. Stir in the chili pickle to taste. If the sauce is too thick, add a little water to reach your desired consistency. Simmer for another 2-3 minutes.
9. Serve hot with rice or Indian flatbread. Enjoy!

Expert Tips

• Don’t rush the browning of the shallots – this is where a lot of the flavour comes from.
• Taste as you go! Adjust the chili pickle and salt to your liking.
• For a richer flavour, marinate the lamb in the spice mix and yogurt for a few hours (or overnight) before cooking.

Variations

• My Family’s Touch: My grandmother always added a handful of chopped tomatoes to the gravy for a bit of sweetness.
• Spicy Kick: If you love heat, add a finely chopped green chili along with the shallots.
• Potato Power: Add diced potatoes along with the lamb for a heartier curry.

Vegan Adaptation

Swap the lamb for chickpeas or cauliflower. Use vegetable broth instead of chicken stock and ensure your curry gravy is vegan-friendly.

Gluten-Free Adaptation

This recipe is naturally gluten-free, but double-check the ingredients in your curry powder and gravy to ensure they don’t contain any gluten.

Spice Level Adjustment

• Mild: Reduce the Madras curry powder to 1 tsp and omit the chili pickle.
• Medium: Use the recipe as written.
• Hot: Add an extra ½ tsp of Madras curry powder and increase the chili pickle to 0.75 tsp.

Festival Adaptations

This curry is perfect for special occasions! It’s often served during Eid and Diwali celebrations in my family.

Serving Suggestions

Serve this Lamb Curry with fluffy basmati rice, warm naan bread, or crispy paratha. A side of raita (yogurt dip) is also a great addition.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours develop! You can also freeze it for up to 2 months.

FAQs

What is the difference between Madras curry powder and other curry powders?

Madras curry powder is known for its vibrant red colour and moderate heat. It typically contains a blend of chili peppers, coriander, cumin, turmeric, and other spices. It’s generally hotter than mild curry powders but less intense than vindaloo powder.

What is ‘Kasoor Methi’ and can I substitute it?

Kasoor Methi are dried fenugreek leaves. They have a unique, slightly bitter flavour that’s essential for authentic Indian curries. If you can’t find it, a tiny pinch of dried oregano can work in a pinch, but it won’t be quite the same.

What is Indian Hotel Style Curry Gravy and where can I find it?

Indian Hotel Style Curry Gravy is a pre-made base used in South Indian cuisine, particularly in hotels (restaurants). It adds incredible depth of flavour. Sourcing can be tricky outside of India – look for it online or at specialty Indian stores.

Can I use a different cut of lamb for this curry?

Yes! Shoulder or leg of lamb work well. Just adjust the cooking time accordingly – tougher cuts will need longer to become tender.

How can I adjust the thickness of the curry sauce?

If the sauce is too thick, add a little water or chicken stock. If it’s too thin, simmer it uncovered for a few minutes to allow it to reduce.

Can this curry be made ahead of time?

Absolutely! You can make the curry a day or two in advance. The flavours will actually develop even more overnight.

What is the best type of rice to serve with Lamb Curry?

Basmati rice is the classic choice. Its long grains and delicate flavour pair perfectly with the rich curry.