Madras Lamb (Indian)
Yield
4 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| 3 | each |
garlic cloves
chopped |
|
| 1 | tablespoon |
cayenne pepper
|
|
| 1 | teaspoon |
cumin seeds
ground |
|
| ¼ | teaspoon |
ginger
ground |
|
| ¼ | cup |
tomato paste
mixed with 3 tbs water |
|
| ¼ | teaspoon |
cardamom seeds
whole seeds, de-podded |
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
onions
large, finely chopped |
|
| 2 | teaspoons |
garam masala
|
*
|
| 1 ½ | teaspoons |
coriander seeds
ground |
|
| ½ | teaspoon |
turmeric
|
|
| 1 | pound |
lamb
boneless, trimmed, cubed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 3 | each |
garlic cloves
chopped |
|
| 15 | ml |
cayenne pepper
|
|
| 5 | ml |
cumin seeds
ground |
|
| 1.3 | ml |
ginger
ground |
|
| 59 | ml |
tomato paste
mixed with 3 tbs water |
|
| 1.3 | ml |
cardamom seeds
whole seeds, de-podded |
|
| 15 | ml |
lemon juice
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
onions
large, finely chopped |
|
| 1E+1 | ml |
garam masala
|
*
|
| 7.5 | ml |
coriander seeds
ground |
|
| 2.5 | ml |
turmeric
|
|
| 453.6 | g |
lamb
boneless, trimmed, cubed |
|
Directions
In a large, heavy skillet with a cover, heat the oil until it is fragrant.
Add the onion and sauté 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 sauté for another 2 minutes.
Stir in the ground spices and sauté 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 teaspoon 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.
