Gosht Madras (Madras Curry) Recipe




Gosht Madras (Madras Curry) Ingredients

1 lb lamb, cubed in 1 cubes (if you'
1 lemon juice
2 tsp salt
1 large onion, chopped fine
2 garlic clove, chopped fine
2 chiles, dried, chopped fine
2 tbsp coriander, ground
1 tsp cumin, ground
1 tbsp turmeric
1 tsp ginger, powdered
2 tsp pepper, black
4 oz tomato paste
1 1/4 cup beef stock
1/4 cup ghi
2 tbsp garam masala

A Recipe for
Gosht Madras (Madras Curry)

 

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.


This Recipe for Gosht Madras (Madras Curry) is one of thousands in the Recipes-to-go Meat Cookbook.


Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.



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This is a recipe for Gosht Madras (Madras Curry) from the recipe cookbook of Recipes-to-go (Meat)


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To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.




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Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare




Gosht Madras (Madras Curry)

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Gosht Madras (Madras Curry) Directions

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 2-3 minutes. Add the lamb and lemon juice; stir well to coat
the meat with the spices. Cook 5-10 minutes. Stir in the tomato paste
and beef stock, bring to a boil then cover and simmer gently 30-40
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.

Serves: 6

 

 

 

 

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Gosht Madras (Madras Curry) Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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