Try this Madras Lamb (Indian) recipe, or contribute your own.
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. Makes 3-4 Servings. Posted to CHILE-HEADS DIGEST V3 #154 Date: Fri, 8 Nov 1996 17:33:27 +1000 (EST) From: "I. Chaudhary"
darrent 4y agoFollowed recipe except cut down on cayenne pepper and added some paprika. Was quite dry when cooking so you need to add water. But turned out delicious.
Lango 4y agoHave literally just cooked this for the family. As well as being the first recipe from here I have tried, it is also the first curry I have ever cooked from scratch as I'm something of a beginner. Was absolutely spot on, gorgeous and three empty plates speaks for itself. So, a massive thank you for this. Will be doing it many times again!
Mcmsmart 5y agoWonderful. But spicy. I'd cut down on the cayenne next time. I'll make it again though. Made it with chicken breasts and it was easy.
Jamesrlp83 5y agoExcellent authentic madras curry. Wonderful flavour and taste and fairly easy to make. This is definitely going in my favourites!
Evanss 6y agoAuthentic taste and feel