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Indian Lamb Madras

  • 2 tbsp oil
  • 1 lge onion chopped finely
  • 3 lge chopped garlic cloves
  • 2 tsp garam masala
  • 2 tbsp cayenne
  • 1.5 tsp ground coriander seed
  • 1 tsp ground cumin seed
  • 1/2 tsp turmeric
  • 1/4 tsp powdered ginger
  • 1 lb boneless lamb, trimmed & cubed
  • 1/4 cup tomato paste, mixed with 3 tablespoons water
  • 1/4 tsp whole cardamom seeds de-podded
  • 1 tbsp lemon juice
  • Salt to taste

Heat the oil in a pan, add the onion and saute over high heat until it starts to brown a little (about 4 minutes). Lower the heat and continue cooking the onions stirring regularly until the onion turns golden brown (about 10 minutes).

Add the garlic, garam masala and cayenne, lower the heat to medium, and saute for another 2 minutes. Stir in the ground spices and saute another 2 minutes.

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, and simmer for 30 minutes, stirring occasionally and adding more water by the tablespoon if the sauce starts to stick to the pan.

Uncover the pan and stir in the lemon juice and salt. Simmer uncovered for another 10 minutes, stirring frequently until the meat is tender and the sauce is very thick.

This makes 3-4 Servings.

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