Recipe - Gosht Madras (Madras Curry)

1 pound Lamb; cubed in 1" cubes
(if you're going to be
*really* authentic,
use kid goat instead)
Lemon juice
2 teaspoon Salt
1 lg Onion; chopped fine
2 Garlic clove; chopped fine
2 Chiles, dried; chopped fine
2 tablespoon Coriander; ground
1 teaspoon Cumin, ground
1 tablespoon Turmeric
1 teaspoon Ginger, powdered
2 teaspoon Pepper, black
4 ounce Tomato paste
1 One fourth cup Beef stock
One fourth cup Ghi
2 tablespoon Garam masala

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 23 minutes. Add the lamb and
lemon juice; stir well to coat the meat with the spices. Cook 510 minutes.
Stir in the tomato paste and beef stock, bring to a boil then cover and
simmer gently 3040 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini