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| Gosht Madras (Madras Curry) Recipe |
Category: Curries
Rating:
3.82
Servings: 6
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Ingredients
1 lb lamb; cubed in 1 cubes (if you'
1 lemon juice
2 teaspoon salt
1 large onion; chopped fine
2 garlic clove; chopped fine
2 chiles, dried; chopped fine
2 tablespoon coriander; ground
1 teaspoon cumin, ground
1 tablespoon turmeric
1 teaspoon ginger, powdered
2 teaspoon pepper, black
4 oz tomato paste
1 1/4 cup beef stock
1/4 cup ghi
2 tablespoon garam masala
Directions: How to Cook Gosht Madras (Madras Curry)
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.
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Recent comments on this recipe:
 | | Warner Smith writes:
I used to buy Beef Madras every week, until I experienced inconsistency. I
sought out your recipe, and haven't looked back since. Excelent!!!
Posted on 09 May 2008, 01:25 ET
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| Jim Higgins writes:
I substituted stew beef cubes for the lamb and the result, with allowance
for the beef substitution, and a bit longer simmering, was excellent!!
Posted on 21 Aug 2008, 14:41 ET
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