Gosht madras (madras curry)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lamb; cubed in 1\" cubes (if you're going to be *really* authentic, use kid goat instead) |
| Lemon juice | ||
| 2 | teaspoons | Salt |
| 1 | large | Onion; chopped fine |
| 2 | Garlic clove; chopped fine | |
| 2 | Chiles, dried; chopped fine | |
| 2 | tablespoons | Coriander; ground |
| 1 | teaspoon | Cumin, ground |
| 1 | tablespoon | Turmeric |
| 1 | teaspoon | Ginger, powdered |
| 2 | teaspoons | Pepper, black |
| 4 | ounces | Tomato paste |
| 1¼ | cup | Beef stock |
| ¼ | cup | Ghi |
| 2 | tablespoons | Garam masala |
Directions
Sprinkle the lemon juice and salt over the meat. Mix the onion, garlic and chili together well. Heat the ghi in a heavy saucepan over medium heat and fry the onion mixture for 2 minutes. Add the coriander, cumin, turmeric, ginger and pepper, stir well and cook another 2-3 minutes. Add the lamb and lemon juice; stir well to coat the meat with the spices. Cook 5-10 minutes. Stir in the tomato paste and beef stock, bring to a boil then cover and simmer gently 30-40 minutes until the meat begins to get tender. Sprinkle in the garam masala and cook for a further 10 minutes. The gravy should by this stage be very thick; if it is not, remove the lid from the pan and increase the heat to boil off excess moisture until the gravy thickens.