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
We are able to track the history of meal recipes way back into ancient history, certainly as far as the ancient Egyptians, and possibly even further. Interesting though that maybe, these, old records were just primitive hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a collection of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Progressing into Roman times 25BC a man called Apicius created a collection of scripts detailing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the cooks of Roman times made use of many different spices and herbs, including many that are still in use today like thyme, rue and dill. Continuing our culinary historical journey, we have two recipe books from the 1300s ; a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the curry that is served today, but rather accounts of the types of food cooked for the nobility of that period. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, such as parsley and basil. The introduction of these new foods and spices created an outbreak in manuscripts on cooking, some of which are now in private cookery archives. When we get to the twentieth century, cooking publications are in great demand, due to higher levels of literacy, more free time and having more money to spend. The TV revolution brought us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Madras Lamb (Indian) recipe.
