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  • Lamb Curry Madras

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    Lamb Curry Madras
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 lb Boneless, trimmed lamb shoulder Salt to taste Freshly-grnd black pepper to taste
    • 1 c. Vegetable oil
    • 3 x Onions diced
    • 2 Tbsp. Pureed garlic
    • 2 Tbsp. Black mustard seeds
    • 2 Tbsp. Garam masala
    • 2 tsp Turmeric
    • 2 tsp Grnd cardamom
    • 2 tsp Grnd cumin
    • 1 tsp Dry red pepper flakes
    • 2 quart Brown lamb stock or possibly canned chicken broth
    • 6 x servings Warm cooked basmati rice Orange Dal With Ginger And Garlic see * Note Plain yogurt Fried Onions see * Note

    Directions

    1. Cut meat, as uniformly as possible, into 2- by 3-inch cubes. Generously sprinkle with salt and pepper. Heat oil in a large Dutch oven over high heat. Cook meat till golden on all sides, then reserve on a platter.
    2. In same pot, cook onions, stirring occasionally, till golden brown. Reduce heat to medium, add in garlic and all dry spices, and cook about 3 min, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 min. Occasionally skim and throw away fat which rises to the top.
    3. Ladle hot stew over a bed of basmati rice and serve with Orange Dal With Ginger And Garlic. Garnish with yogurt and Fried Onions. Serve immediately.
    4. This recipe yields 6 servings.

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