Side Pannel
Gosht Madras (Madras Curry)
Gosht Madras (Madras Curry)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indian, Lamb/Sheep
Ingredients List
- 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
Directions
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.
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.
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