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Slow Cooked Lamb Madras with Curry Sauce

Embark on a flavour-packed adventure with this irresistible Lamb Madras recipe!

Featuring tender pieces of lamb and soft fluffy potatoes in our fragrant Madras Curry Sauce, this hearty and aromatic dish is bound to become a favourite at your dinner table.

Plus, it’s incredibly easy to prepare, then let it simmer to perfection in the oven!

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Serves

4-6

The star of the show

Gluten free

Shemin's Madras Curry Sauce

Shemin’s Madras Curry Sauce is our award-winning sauce bursting with intense, vibrant flavour. Made with tomatoes, onions, butter and a masterful blend of aromatic spices, it delivers a tantalising heat while keeping the authentic Indian character. With its bold, rich taste, it’s perfect for turning simple ingredients into an authentic Madras curry at home.

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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Ingredients

1 tbsp cooking oil
700g leg of lamb, cut into bite-size pieces
200g potatoes, cut into bite-sized pieces
1 tub of Shemin’s Madras Curry Sauce

How to make Slow Cooked Lamb Madras with Curry Sauce

Heat the oil in an ovenproof dish and sear the meat in batches until browned.
Add Shemin’s Madras Curry Sauce and potatoes to the dish and mix together.
Put it in the oven at 180°C / fan 160°C / gas 4 for 3 hours.
Serve with steaming hot rice and / or Shemin’s Indian Breads

Tips

Tips:

We have used more ingredients than stated on the back of the pack, as when cooked in the oven, the sauce won’t reduce as much.
Cooking the curry the day before and storing it overnight in the fridge will enhance the flavour.
Add a handful of coriander before serving for an extra burst of freshness.
If you prefer, you can also prepare this curry in a slow cooker. Follow the same steps for browning the meat and combining with the sauce and potatoes, then cook on low for 6-8 hours or until the lamb is tender.
Opt for lamb with bones to enhance the richness and depth of flavour in the curry. The bones release natural juices during cooking, adding complexity to the dish. Alternatively, boneless lamb can be used for a leaner option.

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Many thanks as always, going to try out your new Tikka paste, after all these years it will be interesting to taste the difference Cheers, Syd Roberts

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Have used fora few years now. Love it. Looking forward to trying the tikka curry paste

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Love your pastes. We’re not adventurous enough with what we cook. Need to look at your recipe suggestions more

Slow Cooked Lamb Madras with Curry Sauce

Serves