How to Make Madras Curry Soup

Lamb Madras Curry

We enjoyed the rich and mildly spicy flavor this new curry powder added to our few brave.

Recipe Summary Lamb Madras Curry

This is my all-time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!

Ingredients | Madras Curry Soup

1 ½ tablespoons coriander seeds

1 ½ teaspoons cumin seeds

½ teaspoon salt

5 whole dried red chile peppers

6 fresh curry leaves

3 tablespoons garlic paste

2 teaspoons ginger paste

1 ½ teaspoons ground turmeric

2 ¼ pounds lamb meat, cut into 1 1/2 inch cubes

½ cup ghee (clarified butter), melted

¼ cup vegetable oil

4 onion, sliced 1/4 inch thick

1 (13.5 ounce) can coconut milk

2 cups water, divided

1 teaspoon fennel seeds

6 cardamom pods

1 cinnamon stick

1 ½ teaspoons garam masala

1 teaspoon sugar

3 tablespoons warm water

1 tablespoon tamarind paste

Directions

Info | Madras Curry Soup

prep: 30 mins cook: 2 hrs total: 2 hrs 30 mins Servings: 8 Yield: 8 servings

TAG : Lamb Madras Curry

World Cuisine Recipes, Asian, Indian,

Images of Madras Curry Soup

Madras Curry Soup / Make the deliciously spicy madras curry sauce with the main ingredients of your choice and you will.