Madras Lamb Curry Recipe

This flavorful lamb curry is made with a limited number of ingredients but has a lovely taste to it. prepared with indian curry powder, this lamb curry has the fresh taste of coconut in it with a hint of garlic. You can added to the vegetables if you desire and serve it hot over cooked rice for a real feast!


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 Boneless lamb shoulder3 Pound, rolled and trimmed of fat
 Yellow onions2 Large, minced fine
 Shredded coconut3⁄4 Cup (12 tbs)
 Garlic2 Clove (10 gm), crushed
 Grated fresh ginger1 Tablespoon
 Red wine1⁄2 Cup (8 tbs)
 Maggi seasoning1 Teaspoon
 Madras curry powder2 1⁄2 Tablespoon (Use Good Quality)
 Salt1 Teaspoon
 Arrowroot1 Teaspoon (Approximate Amount)

Nutrition Facts

Serving size: Complete recipe

Calories 4315 Calories from Fat 2781

% Daily Value*

Total Fat 310 g476.7%

Saturated Fat 143.2 g716.1%

Trans Fat 0 g

Cholesterol 966.3 mg

Sodium 2846.6 mg118.6%

Total Carbohydrates 118 g39.3%

Dietary Fiber 33.7 g134.8%

Sugars 5.1 g

Protein 242 g483%

Vitamin A 7.8% Vitamin C 17.3%

Calcium 40% Iron 189.8%

*Based on a 2000 Calorie diet


Presoak a clay pot, top and bottom, in water for 15 minutes.
Cut the lamb into bite sized pieces, then combine with all the other ingredients, except the arrowroot, and place in the presoaked pot.
Cover the pot and place it in a cold oven.
Set the oven temperature at 400 degrees.
Cook for 90 minutes, then remove the pot from the oven and pour off the liquid into a saucepan.
Heat and add 1 teaspoon or more arrowroot to thicken.