Hot Madras Lamb Curry     

DescriptionOne for the heat-seekers!
Curry TypeMadras
DifficultyUnknown (I. Chaudhary)
Time to prepareUnspecified
Time to cookUnspecified
No. of servings3-4
Ingredients1/4 cup oil
1 large onion, chopped finely
3 large garlic coves, chopped
2 tsp garam masala
1-2 tbs cayenne
1 1/2 tsp ground coriander seed
1 tsp ground cumin seed
1/2 tsp turmeric
1/4 tsp powdered ginger
1 lb boneless lamb, trimmed,
1/4 cup tomato paste, mixed with 3 tbs water
1/4 tsp whole cardamom seeds, de-podded
1 tbs lemon juice
1/4 salt, or to taste
InstructionsIn 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.

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