| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Indian |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Oil |
| 1 |
|
Onion, chopped finely |
| 3 |
|
Garlic coves, chopped |
| 2 |
t |
Garam masala |
|
|
1 1-2 tb cayenne |
| 1 1/2 |
t |
Ground coriander seed |
| 1 |
t |
Ground cumin seed |
| 1/2 |
t |
Turmeric |
| 1/4 |
t |
Powdered ginger |
| 1 |
lb |
Boneless lamb, trimmed |
|
|
cubed |
| 1/4 |
c |
Tomato paste, mixed with |
| 3 |
T |
Water |
| 1/4 |
t |
Whole cardamom seeds |
|
|
de-podded |
| 1 |
T |
Lemon juice |
| 1/4 |
t |
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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