---------- Recipe via Meal-Master (tm) v8.04
       Title: MADRAS LAMB (Indian)
  Categories: Lamb, India
       Yield: 4 servings
     1/4 c  Oil
       3 lg Garlic coves, chopped
            1-2 tb cayenne
       1 ts Ground cumin seed
     1/4 ts Powdered ginger
     1/4 c  Tomato paste, mixed
            -with 3 tbs water
     1/4 ts Whole cardamom
            -seeds, de-podded
       1 tb Lemon juice
     1/4 ts Salt, or to taste
       1 lg Onion, chopped finely
       2 ts Garam masala
   1 1/2 ts Ground coriander seed
     1/2 ts 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.
   	I. Chaudhary 	Queensland 	 Australia