Ingredients Jump to Instructions ↓

  1. 1/4 c Oil

  2. 3 lg Garlic coves, chopped

  3. 1-2 tb cayenne

  4. 1 ts Ground cumin seed

  5. 1/4 ts Powdered ginger

  6. 1/4 c Tomato paste, mixed

  7. 3 tbs water

  8. 1/4 ts Whole cardamom

  9. -seeds, de-podded 1 tb Lemon juice

  10. 1/4 ts Salt, or to taste

  11. 1 lg Onion, chopped finely

  12. 2 ts Garam masala

  13. 1 1/2 ts Ground coriander seed

  14. 1/2 ts Turmeric

  15. 1 lb Boneless lamb,

  16. 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

  17. 2 minutes. Stir in the ground spices and saute another

  18. 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

  19. 3-4 Servings. I. Chaudhary Queensland Australia --


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