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Madras Lamb (Indian)

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      Title: MADRAS LAMB (INDIAN)
 Categories: Lamb, India
      Yield: 4 Servings
 
    1/4 c  Oil
      3 lg Garlic coves, chopped
           1-2 tb cayenne
      1 ts Ground cumin seed
    1/4 ts Powdered ginger
    1/4 c  Tomato paste, mixed
           -with 3 tbs water
    1/4 ts Whole cardamom
           -seeds, de-podded
      1 tb Lemon juice
    1/4 ts Salt, or to taste
      1 lg Onion, chopped finely
      2 ts Garam masala
  1 1/2 ts Ground coriander seed
    1/2 ts Turmeric
      1 lb 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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