| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Indian, Lamb | 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 | t | Salt |
| 1 | Onion, chopped fine | |
| 2 | Garlic clove, chopped fine | |
| 2 | Chiles, dried chopped fine | |
| 2 | T | Coriander, ground |
| 1 | t | Cumin, ground |
| 1 | T | Turmeric |
| 1 | t | Ginger, powdered |
| 2 | t | Pepper, black |
| 4 | oz | Tomato paste |
| 1 1/4 | c | Beef stock |
| 1/4 | c | Ghi |
| 2 | T | 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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