Madrasi Gosht Chopped Lamb
Embark on a culinary journey with Madrasi Gosht Chopped Lamb, a rich and aromatic South Indian-inspired dish that brings bold flavors to your table. This recipe features tender, boneless lamb pieces simmered to perfection in a luscious coconut milk and tamarind-infused curry, enhanced with fragrant curry leaves, mustard seeds, and a medley of earthy spices like cumin, coriander, and garam masala. The slow-cooking process ensures the lamb absorbs all the vibrant flavors, resulting in a melt-in-your-mouth experience. Perfectly balanced with tangy tamarind and creamy coconut, this dish pairs beautifully with steamed rice, buttery naan, or flaky parathas. Whether you’re hosting a dinner party or craving something indulgent for a weeknight meal, this hearty lamb curry promises to impress with its authentic flavors and satisfying warmth.
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Recipe Information
Ingredients
- 500 grams Lamb (chopped, boneless)
- 3 tablespoons Cooking oil
- 1 large Onion (finely chopped)
- 2 medium Tomato (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 10 leaves Curry leaves
- 1 teaspoon Mustard seeds
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 2 tablespoons Tamarind pulp
- 200 milliliters Coconut milk
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
Heat the cooking oil in a heavy-bottomed pan on medium heat.
Add the mustard seeds and let them splutter. Then add curry leaves, stirring for a few seconds.
Add the chopped onion and sauté until golden brown, about 7-8 minutes.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until they soften and the oil begins to separate, about 10 minutes.
Stir in the red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Cook for another 1-2 minutes.
Add the chopped lamb and sear it for 5-7 minutes, coating it well in the spice mixture.
Pour in the tamarind pulp, coconut milk, and water. Mix well and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pan, and allow the lamb to simmer for 40-45 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.
Stir in the garam masala and cook for an additional 5 minutes.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with steamed rice, naan, or parathas.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.2 g | 207% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 42.0 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2828 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
