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MADRAS LAMB (Indian)

1/4 cup oil
3 large garlic cloves, chopped
1-2 tbs cayenne or less or to taste
1 tsp ground cumin seed
1/4 tsp powdered ginger
1/4 cup tomato paste, mixed with 3 tbs water
1/4 tsp whole cardamom seeds, de-podded
1 tbs 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

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.

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