Lamb Madras - Indian Recipe (Main Course)

1/4 cup Oil
3 large Garlic coves, chopped
1-2 tb cayenne
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 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 lbs Boneless lamb -trimmed, cubed
Recipe Method
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
Serves 3-4