LAMB CURRY MADRAS

LAMB CURRY MADRAS

INGREDIENTS: SERVES 6

●  4 pounds boneless, trimmed lamb shoulder 
●  Salt and freshly ground black pepper 
●  1 cup vegetable oil 
●  3 onions, diced 
●  2 tablespoons pureed garlic 
●  2 tablespoons black mustard seeds 
●  2 tablespoons garam masala 
●  2 teaspoons turmeric 
●  2 teaspoons ground cardamom 
●  2 teaspoons ground cumin 
●  1 teaspoons dried red pepper flakes 
●  2 quarts brown lamb stock or canned chicken broth 
●  Plain yogurt and Fried Onions, for garnish 
 
DIRECTIONS: 

1.  Cut meat, as uniformly as possible, into 2 by 3inch cubes. Generously sprinkle with salt and pepper.
 
2.  Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a
      platter.   In 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.  Ladle warm stew over a bed of basmati rice.

4.  Garnish with yogurt and Fried Onions. Serve immediately.
                            
  

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