Lamb Curry Madras

14 ingredients
3 steps

Ingredients

  • 4 pounds lamb shoulder Boneless, trimmed
  • salt to taste
  • freshly ground black pepper to taste
  • 1 cup vegetable oil
  • 3 onions diced
  • 2 tablespoons garlic Pureed
  • 2 tablespoons black mustard seeds
  • 2 tablespoons Garam Masala
  • 2 teaspoons turmeric
  • 2 teaspoons ground cardamom
  • 2 teaspoons ground cumin
  • 1 teaspoon red pepper flakes Dried
  • 2 quarts lamb stock Brown, or canned
  • 6 basmati rice servings Hot cooked

Directions

  1. 1
    Cut meat into 2x3-inch cubes. Generously sprinkle with salt and pepper. Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter.
  2. 2
    In the same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top.
  3. 3
    Serve with basmati rice.

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