1/4 cup oil
3 large garlic coves, chopped
1 1-2 tb cayenne
1 tsp ground cumin seed
1/4 tsp powdered ginger
1/4 cup tomato paste, mixed with 3 tbs wate, r
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 lb boneless lamb, trimmed, cubed
Directions
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.
I. Chaudhary Queensland Australia
Servings: 4 servings
Madras Lamb (Indian) Recipe brought to you by Recipe Ideas
Categories: Asian; Indian; Lamb; Meat
The History of Recipes
It is possible to follow the history of `recipes` back into distant history, in truth as far back into recorded history as ancient Egypt, and quite possibly further than that. However, sadly, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to historians is a series of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move into Roman times 25BC a roman called Apicius compiled some scripts showing how to cook the recipes cooked by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. He also tells us how the cooks of his times made use of a wide range of spices, including a few that are still present in modern kitchens for example bay, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from the East, including spices such as parsley and basil. These new foods and tastes prompted an explosion in recipe publications, many of which are kept safe in private libraries. During the next few centuries, the rich and powerful families of the West strove to offer the best banquets, and as a result chefs and their recipe collections were much in demand. However, it wasn`t until the 19th century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and recording recipes of the day. By the advent of the 20th century, cookery books were greatly in demand due to increased literacy, increased leisure time and having more money. The revolution that is television gave us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Madras Lamb (Indian) recipe.
