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Ingredients
1/4 cup Oil
3 large Garlic coves, chopped
1-2 tb cayenne
1 tsp Ground cumin seed
1/4 tsp Powdered ginger
1/4 cup Tomato paste, mixed -with 3 tbs water 1/4 tsp Whole cardamom -seeds,
de-podded
1 tbsp Lemon juice
1/4 tsp Salt, or to taste
1 large Onion, chopped finely
2 tsp Garam masala
1 1/2 tsp Ground coriander seed
1/2 tsp Turmeric
1 lbs Boneless lamb -trimmed, cubed
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Method
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 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. Serves 3-4.
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