Introduction:
If you love the deep, spicy flavors of a classic Lamb Madras but want a quicker, healthier method of cooking, this Air Fryer Lamb Madras recipe is the perfect solution. The air fryer gives the lamb a beautifully crisp exterior while locking in all the rich, bold flavors of the aromatic spices and curry sauce. With a fraction of the time it takes to make the traditional stovetop version, this recipe is perfect for busy weeknights or when you crave something delicious yet effortless.
Ingredients:
For the Marinade:
- 500g (1 lb) lamb shoulder or lamb chops, cut into chunks
- 2 tablespoons plain yogurt (or coconut yogurt for dairy-free)
- 2 tablespoons vegetable oil
- 1 tablespoon ginger-garlic paste (or 1 tablespoon grated ginger and garlic)
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon chili powder (adjust to taste)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- Juice of 1 lemon
For the Madras Sauce:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1 can (400g/14 oz) chopped tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 tablespoon chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1/2 cup (120ml) water
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Marinate the Lamb:
- In a bowl, mix together the yogurt, vegetable oil, ginger-garlic paste, turmeric, cumin, coriander, chili powder, cinnamon, cloves, salt, and lemon juice.
- Add the lamb chunks to the marinade and toss to coat. Cover the bowl and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Prepare the Madras Sauce:
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and golden brown.
- Add the minced garlic and ginger, and cook for another 1-2 minutes, until fragrant.
- Stir in the chopped tomatoes, tomato paste, cumin, coriander, turmeric, chili powder, and garam masala. Let the sauce simmer for 10-15 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
- Add water to achieve the desired consistency and season with salt to taste. Set the sauce aside.
- Cook the Lamb in the Air Fryer:
- Preheat your air fryer to 400°F (200°C).
- Place the marinated lamb pieces in the air fryer basket in a single layer. You may need to cook the lamb in batches depending on the size of your air fryer.
- Air fry for 15-20 minutes, shaking the basket halfway through, until the lamb is golden brown and cooked through (internal temperature should reach 145°F or 63°C for medium-rare).
- Combine the Lamb and Sauce:
- Once the lamb is cooked, add it to the skillet with the Madras sauce. Stir to coat the lamb in the sauce, and let it simmer for 5-10 minutes to allow the flavors to meld together.
- Taste the curry and adjust seasoning as needed (add more chili powder if you like it spicier).
- Serve:
- Garnish the Air Fryer Lamb Madras with fresh cilantro.
- Serve with steamed basmati rice, naan bread, or a side of raita for a complete meal.
Tips:
- Adjust the Spice Level: If you prefer a milder curry, reduce the amount of chili powder or use a mild curry paste instead.
- Make it Vegan: You can substitute the lamb with tofu, cauliflower, or chickpeas for a vegetarian or vegan option.
- Storage: This dish can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, simply warm it up on the stovetop or microwave.