Gosht madras (madras curry)

Yield: 6 Servings

Measure Ingredient
1 pounds Lamb; cubed in 1\" cubes (if you're going to be *really* authentic, use kid goat instead)
\N \N Lemon juice
2 teaspoons Salt
1 large Onion; chopped fine
2 \N Garlic clove; chopped fine
2 \N 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

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.

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