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Spiced Lamb Madras with Coconut Milk
This Spiced Lamb Madras with Coconut Milk is a delightful and aromatic curry dish that combines tender lamb and complex spices together with the creaminess of coconut milk. With a hint of heat from chili and black pepper, this dish promises a delightful meal for curry lovers!
1
1 hr 35 min
TOTAL TIME
683
CALORIES
$5.03
PER SERVING
Ingredients
14 INGREDIENTS
2 SERVINGS
5 1/8 ml coconut milk
Directions
8 STEPS
15 min
PREP TIME
1 hr 20 min
COOK TIME
1 hr 35 min
TOTAL TIME
1
In a dry pan over medium-high heat, toast the coriander seeds, peppercorns, fennel seeds, fenugreek seeds, cloves, and dried chilies until fragrant, being careful not to burn them.
2
Grind the toasted spices to a fine powder using a spice grinder or pestle and mortar, and set aside.
3
Heat the oil in a medium frying pan over medium-high heat and cook the diced onion until it begins to color, about 5-6 minutes.
4
Add the garlic and ginger to the onions and cook for an additional minute.
5
Add the diced lamb to the pan and cook for 5 minutes, stirring occasionally.
6
Stir in the tomato puree, coconut milk, ground spices, and salt. Cover the pan and let the curry cook over low heat for 1 hour.
7
After 1 hour, remove the lid and reduce the remaining liquid to a thick paste by cooking on medium heat.
8
Remove the pan from the heat and stir in the garam masala before serving.
Health Info
Macros
28g
CARBS
49g
FAT
40g
PROTEIN
Allowed on these diets
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