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
Academics have tracked the existence of recipes back into distant history, certainly as far back into recorded history as pharonic Egypt, and potentially, even further back. However, generally, these ancient cookbooks were just basic pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to food historians is a collection of stone tablets in the Sumerian language describing 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 drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a man called Apicius compiled some documents detailing recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals were divided into appetizers, main course and afters, something that is very familiar to us today. Aspicius recounts how the early Romans were skilled in the use of many herbs and spices, including some that we all recognise like thyme, mint and dill. As our culinary historical trip moves to more modern times we have a couple of recipe books which were published in the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are not about the curry that appears on menues today, but instead recipes for the types of food cooked for the rich. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including spices like coriander, parsley, and rosemary. These new foods and spices led to a torrent in manuscripts on cooking, some of which are now in private collections. Over the next few centuries, the wealthy families of Europe competed to serve the most extravagent meals, and as a result the best chefs and their recipes could command a high salary. Nevertheless, it was during the nineteenth century that formal cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the arrival of the twentieth century, recipe books were highly popular as a result of increased literacy, people having increased spare time and having more money to spend. The introduction of television brought us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Madras Lamb (Indian) recipe.
