Name: Madras Lamb (Indian)
Ingredients: 1/4 c Oil; 1 lg Onion, chopped finely; 3 lg Garlic coves, chopped; 2 ts Garam masala; 1 1-2 tb cayenne; 1 1/2 ts Ground coriander seed; 1 ts Ground cumin seed; 1/2 ts Turmeric; 1/4 ts Powdered ginger; 1 lb Boneless lamb, trimmed, cubed; 1/4 c Tomato paste, mixed with; 3 tb Water; 1/4 ts Whole cardamom seeds, de-podded; 1 tb Lemon juice; 1/4 ts Salt, or to taste

God seeks and values the gifts we bring Him – gifts of praise, thanksgiving, service, and material offerings. In all such giving at the altar we enter into the highest experiences of fellowship. But the gift is acceptable to God in the measure to which the one who offers it is in fellowship with Him in character and conduct; and the test of this is in our relationships with our fellow men. We are thus charged to postpone giving to God until right relationships are established with others. Could the neglect of this be the explanation of the barrenness of our worship? (Matt. 5:24)

G. Campbell Morgan

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Indian		1	Servings

INGREDIENTS

1/4	c	Oil
1	lg	Onion, chopped finely
3	lg	Garlic coves, chopped
2	ts	Garam masala
		1 1-2 tb cayenne
1 1/2	ts	Ground coriander seed
1	ts	Ground cumin seed
1/2	ts	Turmeric
1/4	ts	Powdered ginger
1	lb	Boneless lamb, trimmed, cubed
1/4	c	Tomato paste, mixed with
3	tb	Water
1/4	ts	Whole cardamom seeds, de-podded
1	tb	Lemon juice
1/4	ts	Salt, or to taste

INSTRUCTIONS

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.
Posted to CHILE-HEADS DIGEST V3 #154
Date: Fri, 8 Nov 1996 17:33:27 +1000 (EST)
From: "I. Chaudhary" <imranc@onthenet.com.au>

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