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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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)

Directions

Step 1

Heat the cooking oil in a heavy-bottomed pan on medium heat.

Step 2

Add the mustard seeds and let them splutter. Then add curry leaves, stirring for a few seconds.

Step 3

Add the chopped onion and sauté until golden brown, about 7-8 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 5

Add the chopped tomatoes and cook until they soften and the oil begins to separate, about 10 minutes.

Step 6

Stir in the red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Cook for another 1-2 minutes.

Step 7

Add the chopped lamb and sear it for 5-7 minutes, coating it well in the spice mixture.

Step 8

Pour in the tamarind pulp, coconut milk, and water. Mix well and bring the mixture to a gentle boil.

Step 9

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.

Step 10

Stir in the garam masala and cook for an additional 5 minutes.

Step 11

Garnish with freshly chopped coriander leaves before serving.

Step 12

Serve hot with steamed rice, naan, or parathas.

Nutrition Facts

Serving size	1456.2 grams (1456.2g)

Amount per serving	% Daily Value*
Calories	2170

Total Fat 161.20g	207%
Saturated Fat 56.40g	282%
Polyunsaturated Fat 0.00g
Cholesterol 485mg	162%
Sodium 2801mg	122%
Total Carbohydrate 72.80g	26%
Dietary Fiber 11.70g	42%
Total Sugars 42.00g
Protein 133.10g	266%

Vitamin D 0IU	0%
Calcium 301mg	23%
Iron 16mg	86%
Potassium 2828mg	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.

Source of Calories

Fat: 63.8%

Protein: 23.4%

Carbs: 12.8%