Рецепт Lamb Curry Madras
by Global Cookbook

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	Порций: 6

Ингредиенты

4 lb Boneless, trimmed lamb shoulder Salt to taste Freshly-grnd black pepper to taste
1 c. Vegetable oil
3 x Onions diced
2 Tbsp. Pureed garlic
2 Tbsp. Black mustard seeds
2 Tbsp. Garam masala

2 tsp Turmeric
2 tsp Grnd cardamom
2 tsp Grnd cumin
1 tsp Dry red pepper flakes
2 quart Brown lamb stock or possibly canned chicken broth
6 x servings Warm cooked basmati rice Orange Dal With Ginger And Garlic see * Note Plain yogurt Fried Onions see * Note

Cut meat, as uniformly as possible, into 2- by 3-inch cubes. Generously sprinkle with salt and pepper. Heat oil in a large Dutch oven over high heat. Cook meat till golden on all sides, then reserve on a platter.
In same pot, cook onions, stirring occasionally, till golden brown. Reduce heat to medium, add in garlic and all dry spices, and cook about 3 min, 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 min. Occasionally skim and throw away fat which rises to the top.
Ladle hot stew over a bed of basmati rice and serve with Orange Dal With Ginger And Garlic. Garnish with yogurt and Fried Onions. Serve immediately.
This recipe yields 6 servings.