Gosht Madras (Madras Curry) Recipe

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

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Using Oregano:
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There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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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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