Lamb Madras

Lamb Madras


30 Minutes






Atkins, Nut Free, Dairy Free, Coeliacs, Low Fat, Diabetic, Gluten Free

Making this recipe


600g diced lamb shoulder
1 tsp black peppercorns, crushed
6 garlic cloves, crushed
2 tbsp extra virgin olive oil
1 large onion, diced
1 tbsp grated ginger
200ml coconut milk
2 tbsp tomato puree
1/2 tsp salt
4 tsp madras curry powder
2 red chillies

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How to make Lamb Madras

Step 1:
Preheat the oil in a shallow frying pan on medium heat.

Step 2:
Add the onion and cook for 3-4 minutes until golden brown.

Step 3:
Add the garlic, chillies, ginger and madras curry powder. Stir well and cook for a further minute.

Step 4:
Add the diced lamb and cook for 5 minutes, stirring occasionally.

Step 5:
Stir in the tomato puree and coconut milk and stir for one minute.

Step 6:
Add the salt and pepper before leaving to simmer on a medium to low heat for 15 minutes.

*Serve with rice and Naan bread*