| 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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