Madras Lamb (Indian) Recipe

Madras Lamb (Indian) Recipe

Ingredients:

1/4 c of oil
1-2 Tbsps of cayenne
1/4 tsp of ginger powder
1/4 tsp of de-podded cardamom seed (whole)
1/4 tsp salt
2 tsps of Garam-masala
1/2 tsp of turmeric
1 pound of trimmed & cubed lamb (boneless)
3 chopped cloves garlic (large)
1 tsp of cumin seeds (ground)
1/4 c of tomato paste w/ 3 Tbsps of water
1 Tbsp juice of lemon
1 finely-chopped onion (large)
1 & 1/2 tsp of coriander seeds (ground)

Instructions:

In large thick skillet w/ cover you heat oil ’til aroma comes out. Add onions then saute them over high-eat, stir frequently ’til it begins to brown (4 mins).
Adjust heat. Stir often while cooking for 10 more mins ”til onion becomes golden-brown. Add garlic, garam-masala, & cayenne. Adjust to mid-high heat then saute them for 2 more mins.

Add ground cumin seeds then saute them for 2 mins more. Stir your meat in & cook for 5 mins ’til browned. Add your tomato-paste mix & cardamom, stir very well.
Adjust heat then tightly cover the cooking pan. Simmer for 30 mins, stir occasionally, adding extra water to avoid sticking of sauce to pan.

Remove the cover then add in salt and juice of lemon. Simmer w/o cover for 10 mins more, frequently stirring ’til meat becomes tender & sauce thickens.

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