| 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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