Madras Curry Lamb with tomato (Ahtoo Curry)

To suggest an Indian recipe for Christmas is rather unusual, but it does not matter because it’s delicious. This lamb sauté with Madras curry and tomato purée is really marvelous because it is cooked at a very low temperature, and that’s why it works. You should avoid adding water. It’s really good and becomes even better with the Warm salad with butternut and beetrootas a side dish :-) Try this recipe and you are not going to be disappointed :-) t’s a succulent dish even outside the Christmas period ;-)

In two words:

“But for the king he will rejoice in God; and all these who keep the oath they gave will receive praise, because the mouth of those who speak injustice will be closed”.

To Start...

difficulty easy
preparation– 5’
cooking -~5’-8’ (at high heat) et 50’ (at a very low heat)
serves - 3


  • 450gr of a lamb shoulder without the bone and cut in pieces
  • 1 medium size onion
  • 1 medium size clove of garlic
  • 4 teaspoons of olive oil
  • 1 tablespoon of Madras curry
  • 100ml of tomato puree
  • ½ teaspoon of fleur de sel or coarse salt
  • 10 turn mills of black Kampot pepper


  • Peel, wash and chisel the onion in very fine dices
  • Peel, wash and chisel finely the garlic
  • Heat up a cast iron casserole or of similar technology
  • Once it’s hot, add the onion and stir
  • Once the onion starts to shine a little bit and loses its crunchiness, add the olive oil
  • Stir the onion constantly until it becomes a bit brown and then add the garlic
  • Continue stirring the garlic with the onion
  • Add the curry and stir for another 2’-3’ until the curry frees its aromas
  • Add the pieces of meat
  • Stir all over until the meat gets some color
  • Add the tomato puree and stir
  • Bring the heat down at a very low level
  • Put the lid on and cook slowly for 50’, it will be ready when the tip of a knife easily pierces the meat (if you really need to add a little water go ahead and do it, but it’s better without water)
  • Stir from time to time
  • Remove from heat and serve with the Warm salad with butternut squash and beetroot
  • Succulent!


Une vielle recette dans un livre anglais de la cuisine indienne !


Dans la recette d’origine, ils proposent de le servir avec un peu de jus de citron mais moi j’ai évité parce que cela ne va pas avec la garniture. A la place j’ai mis un peu de fromage blanc de brebis.

o-o C'est si bon ! o-o

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