Planning A Meal? Try these:
Appetizer: Onion Bhajias
Ave. Rating is


More Like This:
Chicken Pathia Ave. Rating is 3.3333333333333
A Lightly Curried Chicken and Avocado Salad Ave. Rating is
Chicken Vindaloo Ave. Rating is
Spicy Chicken in a Thick Gravy Ave. Rating is
Stuffed Tomatoes or Capsicums(Peppers) with Kheema Ave. Rating is

More Recipes from irt :
Potato in Curd Gravy Ave. Rating is 5
Malai Ladoo Ave. Rating is 5
Shankarpala (Fried Dough Snack) Ave. Rating is 5
Vegetable Curry Ave. Rating is 5
Eggplant with Rice (Vaangi Baath) Ave. Rating is 5

See all of irt 's recipes

 

Search Web




Indian Lamb Madras
Ave. Rating is 4 (1 ratings) Add Your Comments and Ratings

Posted by:  

Recipe courtesy of koshercurry.co.uk. Cook & prep times are estimates.

Serves: 3-4

Prep Time:
Cook Time:
Total Time:

Other Meat Main Dish

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe


Ingredients

2 tbsp oil
1 lge onion chopped finely
3 lge chopped garlic cloves
2 tsp garam masala
2 tbsp cayenne
1.5 tsp ground coriander seed
1 tsp ground cumin seed
1/2 tsp turmeric
1/4 tsp powdered ginger
1 lb boneless lamb, trimmed & cubed
1/4 cup tomato paste, mixed with 3 tablespoons water
1/4 tsp whole cardamom seeds de-podded
1 tbsp lemon juice
Salt to taste

Directions

  1. Heat the oil in a pan, add the onion and saute over high heat until it starts to brown a little (about 4 minutes). Lower the heat and continue cooking the onions stirring regularly until the onion turns golden brown (about 10 minutes).
  2. Add the garlic, garam masala and cayenne, lower the heat to medium, and saute for another 2 minutes. Stir in the ground spices and saute another 2 minutes.
  3. 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, and simmer for 30 minutes, stirring occasionally and adding more water by the tablespoon if the sauce starts to stick to the pan.
  4. Uncover the pan and stir in the lemon juice and salt. Simmer uncovered for another 10 minutes, stirring frequently until the meat is tender and the sauce is very thick.

Reader Comments


Aileen says...
Rating is 4

Hey, you're the goto exeprt. Thanks for hanging out here.
Apr 20, 2014 (report abuse)


 

 

Add A Comment:
Character count (1000 max):   256 1000 characters max.

Name:

Rate this Recipe:


security code
Enter security code exactly as it appears

 

 

 

 

 

 

 

 

 

© 2010 Recipe Trader