Meet Australian cattle & sheep farmers, discover 100 research projects and learn more about what is important to the sustainability of the industry

Madras Lamb Curry


500g lamb, diced

1 onion, finely diced

2 cloves garlic, grated

2 carrots, chopped

3 potatoes, chopped

1 litre good quality beef stock

½ cup Puy lentils

2 tbs madras curry powder

1 tsp cardamom, ground

1 inch fresh ginger, grated

1 inch fresh turmeric, grated

drizzle olive oil

salt and pepper to taste


Take your meat out of the fridge an hour before cooking. Season your lamb with a little oil and salt and heat your pan until smoking. Cook the lamb until golden in colour in batches and set aside in a bowl. Into the same pot using the fat from the lamb, add the onion and garlic, a little salt and reduce the heat to low whilst you soften the onion for about 3 minutes. Now add the carrot along with all of the spices as well as a little more olive oil if the pan is looking dry. Cook for a further few minutes until you can really smell the beautiful spices coming together.

Put the lamb back in the pot along with the stock, lentils and potatoes and cook for between 1 and 1.5 hours on a medium simmer until the stock reduces by a third. This recipe is so hearty and comforting it really does not need anything else with it! Enjoy.