Recipe - Madras Lamb (Indian)

One fourth cup Oil
1 lg Onion, chopped finely
3 lg Garlic coves, chopped
2 teaspoon Garam masala
1 12 tablespoon cayenne
1 One half teaspoon Ground coriander seed
1 teaspoon Ground cumin seed
One half teaspoon Turmeric
One fourth teaspoon Powdered ginger
1 pound Boneless lamb, trimmed,
cubed
One fourth cup Tomato paste, mixed with
3 tablespoon Water
One fourth teaspoon Whole cardamom seeds,
depodded
1 tablespoon Lemon juice
One fourth teaspoon Salt, or to taste

In 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
mediumhigh, 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. Makes 34