Spicy Lamb Madras with Rice
A fiery South Indian curry with tender lamb, chilies, and coconut milk. Perfect for meal prepping with rice.
- Total
- 1 h 30 min
- Servings
- 4
- Difficulty
- Medium
Nutrition
per serving- kcal
- 685
- Protein
- 42 g
- Fat
- 38 g
- Carbs
- 44 g
Ingredients
for 4 servings- Lamb shoulder800 g
- madras curry powder40 g
- coconut milk400 ml
- onions300 g
- garlic20 g
- ginger20 g
- tomatoes400 g
- rice300 g
Method
6 stepsBrown the lamb shoulder cubes in a large pot over medium-high heat until seared on all sides.
Remove lamb, then sauté finely chopped onions, minced garlic, and grated ginger in the same pot until softened.
Stir in the madras curry powder and cook for 1 minute until fragrant.
Add the tomatoes and coconut milk, return the lamb to the pot, and simmer covered for 45 minutes until the meat is tender.
While the curry simmers, cook the rice according to package instructions.
Serve the spicy lamb curry over a portion of steamed rice.