Gosht madras (madras curry)

Yield: 6 Servings

Ingredients:

1 lb Lamb; cubed in 1" cubes

Instructions:

-(if you're going to be -*really* authentic -use kid goat instead) Lemon juice 2 ts Salt 1 lg Onion; chopped fine 2 Garlic clove; chopped fine 2 Chiles dried; chopped fine 2 tb Coriander; ground 1 ts Cumin ground 1 tb Turmeric 1 ts Ginger powdered 2 ts Pepper black 4 oz Tomato paste 1 1/4 c Beef stock 1/4 c Ghi 2 tb Garam masala 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.