Gosht Madras (Madras Curry)

This Gosht Madras is a deeply flavorful Indian-style curry that balances heat with aromatic spices. Tender cubes of lamb slow-simmer in a robust sauce made from onions, garlic, ginger, and a blend of coriander, cumin, turmeric, and garam masala. The result is a dish with a thick, rich gravy that clings to the meat, offering complex layers of spice and savory depth. It is an excellent choice for family dinners or gatherings where you want to impress with authentic, home-cooked flavors. Serve it hot with basmati rice or warm naan bread to soak up every drop of the delicious sauce.

Cooking Method: Boiling, Frying, Stewing

Cuisine: Indian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 333.7

Dietary: Gluten-free

Description

This Gosht Madras is a deeply flavorful Indian-style curry that balances heat with aromatic spices. Tender cubes of lamb slow-simmer in a robust sauce made from onions, garlic, ginger, and a blend of coriander, cumin, turmeric, and garam masala. The result is a dish with a thick, rich gravy that clings to the meat, offering complex layers of spice and savory depth. It is an excellent choice for family dinners or gatherings where you want to impress with authentic, home-cooked flavors. Serve it hot with basmati rice or warm naan bread to soak up every drop of the delicious sauce.

Ingredients

1 pound Lamb; cubed in 1" cubes
2 tsp Lemon juice
1 lg Onion; chopped fine
2 cloves Garlic; chopped fine
2 dried Chiles; chopped fine
1 tbsp Coriander; ground
1 tsp Cumin, ground
1 tbsp Turmeric
2 tsp Ginger, powdered
2 tsp Pepper, black
4 oz Tomato paste
1.25 cups Beef stock
2 tbsp Ghi
2 tbsp Garam masala
1 tsp Salt

Directions

1
Sprinkle the lemon juice and salt over the cubed lamb and set aside.
2
In a small bowl, mix together the chopped onion, garlic, and dried chilies.
3
Heat the ghee in a heavy saucepan over medium heat.
4
Add the onion mixture to the hot ghee and fry for 2 minutes, stirring frequently.
5
Add the coriander, cumin, turmeric, ginger, and black pepper to the pan.
6
Stir well to combine the spices with the onion mixture and cook for another 2-3 minutes until fragrant.
7
Add the lamb to the pan, ensuring it is well coated with the spice mixture.
8
Cook the lamb for 5-10 minutes, stirring occasionally, until the meat begins to brown.
9
Stir in the tomato paste and beef stock.
10
Bring the mixture to a boil, then reduce the heat to low.
11
Cover the pan and simmer gently for 30-40 minutes, until the meat begins to get tender.
12
Sprinkle in the garam masala and continue cooking covered for a further 10 minutes.
13
Check the consistency of the gravy; it should be very thick.
14
If the gravy is too thin, remove the lid and increase the heat to boil off excess moisture until the desired thickness is reached.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 333.7kcal

% Daily Value *
Total Fat 23.8g37%
Saturated Fat 10.2g51%
Cholesterol 110.1mg37%
Sodium 81.7mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 28.4g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a more authentic texture, kid goat meat can be used instead of lamb.

Ensure the saucepan is heavy-bottomed to prevent the spices from burning during the initial frying stage.

The curry tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Adjust the amount of dried chiles to control the heat level of the dish.

Keywords: lamb, curry, madras, gosht, indian, spicy, ghee, garam masala, turmeric, cumin, coriander, tomato paste, beef stock, slow cooked, dinner, meat, stew, aromatic, savory

Read it online: https://www.chefs-mate.com/recipe/gosht-madras-madras-curry/