Name: Gosht Madras (Madras Curry)
Ingredients: 1 lb Lamb; cubed in 1" cubes (if you're going to be *really* authentic, use kid goat instead); Lemon juice; 2 ts Salt; 1 lg Onion; chopped fine; 2 Garlic clove; chopped fine; 2 Chiles, dried; chopped fine; 2 tb Coriander; ground; 1 ts Cumin, ground; 1 tb Turmeric; 1 ts Ginger, powdered; 2 ts Pepper, black; 4 oz Tomato paste; 1 1/4 c Beef stock; 1/4 c Ghi; 2 tb Garam masala

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CATEGORY	CUISINE	TAG	YIELD
Meats	Indian	Lamb, Indian	6	Servings

INGREDIENTS

1	lb	Lamb; cubed in 1" cubes (if you're going to be really authentic, use kid goat instead)
		Lemon juice
2	ts	Salt
1	lg	Onion; chopped fine
2		Garlic clove; chopped fine
2		Chiles, dried; chopped fine
2	tb	Coriander; ground
1	ts	Cumin, ground
1	tb	Turmeric
1	ts	Ginger, powdered
2	ts	Pepper, black
4	oz	Tomato paste
1 1/4	c	Beef stock
1/4	c	Ghi
2	tb	Garam masala

INSTRUCTIONS

Sprinkle the lemon juice and salt over the meat. Mix the onion, garlic and
chili together well. Heat the ghi in a heavy saucepan over medium heat and
fry the onion mixture for 2 minutes. Add the coriander, cumin, turmeric,
ginger and pepper, stir well and cook another 2-3 minutes. Add the lamb and
lemon juice; stir well to coat the meat with the spices. Cook 5-10 minutes.
Stir in the tomato paste and beef stock, bring to a boil then cover and
simmer gently 30-40 minutes until the meat begins to get tender. Sprinkle
in the garam masala and cook for a further 10 minutes. The gravy should by
this stage be very thick; if it is not, remove the lid from the pan and
increase the heat to boil off excess moisture until the gravy thickens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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