Madras lamb (indian)

Yield: 4 Servings

Measure Ingredient
¼ cup Oil
3 larges Garlic coves, chopped
1-2 tb cayenne
1 teaspoon Ground cumin seed
¼ teaspoon Powdered ginger
¼ cup Tomato paste, mixed with 3 tbs water
¼ teaspoon Whole cardamom seeds, de-podded
1 tablespoon Lemon juice
¼ teaspoon Salt, or to taste
1 large Onion, chopped finely
2 teaspoons Garam masala
1½ teaspoon Ground coriander seed
½ teaspoon Turmeric
1 pounds Boneless lamb, trimmed, cubed

In a large, heavy skillet with a cover, heat the oil until it is fragrant. Add the onion and saute over high heat, stirring frequently, until it starts to brown a little, about 4 minutes. Lower the heat and continue cooking, stirring often, until the onion turns golden brown, about 10 minutes more. Add the garlic, garam masala and cayenne, lower the heat to medium-high, and saute for another 2 minutes. Stir in the ground spices and saute another 2 minutes, stirring. Add the meat, stir well, and brown it in the spices for about 5 minutes. Add the tomato paste mixture and cardamom seeds and stir well. Lower heat, cover pan tightly, and simmer about 30 minutes, stirring occasionally and adding more water by tsp if sauce starts to stick to the pan. Uncover the pan and stir in the lemon juice and salt. Simmer uncovered about 10 minutes longer, stirring frequently, until the meat is tender and the sauce is very thick.

Makes 3-4 Servings.

I. Chaudhary Queensland Australia

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