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Lamb Madras
 

MADRAS - CHICKEN, LAMB OR BEEF (Serves 4)
6-8 tblsns Vegetable Oil
3 Garlic Cloves, chopped
1 tspn cayenne
2 tspns Ground cumin seed
1 inch Fresh Ginger, crushed
Small Tin Plum Tomatoes
1/2 tspn Whole Cardomon Seeds
2 tblspn Lemon juice
1/4 ts Salt, or to taste
1 large Onion, finely chopped
2 tspn Garam masala
2 tspns Ground Coriander Seed
1/2 tspn Turmeric
11/2 lb Meat, - trimmed, cubed

TO COOK
In a large, heavy skillet with a cover, heat the oil until it is fragrant. Add the onion and sauté 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 sauté for another 2 minutes. Stir in the ground spices and sauté another 2 minutes, stirring. Add the meat, stir well, and brown it in the spices for about 5 minutes. Add the tomatoes 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.


 
Feature Ingredients
Cardamom
Cinnamon
Cloves
Coriander
Cumin
Fennel
Garlic
Ginger
Marsala
Nutmeg
Onion
Peanut
Pepper
Turmeric
More
Feature Recipes
Chicken Korma
Chicken Tikka Masala
Mutton Curry
Lamb  Madras
Tandoori Chicken
Chicken Biryani
Indian Samosas
Quick Facts
Chili
The Chili is a member of the Capsicum family and is closely related to the Tomato.
The Chili was unknown in Asia until Europeans introduced it there from Peru and Mexico.
 
 

 

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