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Madras lamb (indian)
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| Artist: |
_ |
| Categories: |
Central Asian, Indian, Lamb & Mutton |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Oil | | 3
| large | Garlic coves, chopped | | | 1-2 tb cayenne | | 1
| tsp | Ground cumin seed | | 1/4
| tsp | Powdered ginger | | 1/4
| cup | Tomato paste, mixed | | | -with 3 tbs water | | 1/4
| tsp | Whole cardamom | | | -seeds, de-podded | | 1
| tbsp | Lemon juice | | 1/4
| tsp | Salt, or to taste | | 1
| large | Onion, chopped finely | | 2
| tsp | Garam masala | | 1 1/2
| tsp | Ground coriander seed | | 1/2
| tsp | Turmeric | | 1
| lbs | Boneless lamb | | | -trimmed, cubed |
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Procedures:
| 1 | In a large, heavy skillet with a cover, heat the oil until it is fragrant. | | 2 | Add the onion and saute over high heat, stirring frequently, until it starts to brown a little, about 4 minutes. | | 3 | Lower the heat and continue cooking, stirring often, until the onion turns golden brown, about 10 minutes more. | | 4 | Add the garlic, garam masala and cayenne, lower the heat to medium-high, and saute for another 2 minutes. | | 5 | Stir in the ground spices and saute another 2 minutes, stirring. | | 6 | Add the meat, stir well, and brown it in the spices for about 5 minutes. | | 7 | Add the tomato paste mixture and cardamom seeds and stir well. | | 8 | 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. | | 9 | Uncover the pan and stir in the lemon juice and salt. | | 10 | Simmer uncovered about 10 minutes longer, stirring frequently, until the meat is tender and the sauce is very thick. | | 11 | Makes 3-4 servings. | | 12 | i. | | 13 | Chaudhary queensland australi |
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