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TranceEurope`s Recipy Pages

TranceEurope`s Recipy Pages

Gosht Madras

Serves Up to 10 People


2 lb lamb; cubed in 1 cubes
1 - 2 lemons juice depending on size of lemons
2 teaspoon salt
2 large onion; chopped fine
4 garlic clove; chopped fine
1 (mild) - 2 (hot) fresh green chilies Deceded, chopped fine Chuck seeds for mild & hot leave in 1 chillies seeds for very hot
4 tablespoon coriander; ground
2 teaspoon cumin, ground
2 tablespoon turmeric
2 teaspoon ginger, powdered
4 teaspoon pepper, black
8 oz tomato paste
2 tins of chopped tomatoes 2 green peppers 2 yellow peppers 1/2 - 1 cup beef stock
1/2 cup ghi
4 tablespoon garam masala

Directions: How to Cook Gosht Madras (Madras Curry)

Sprinkle the lemon juice and salt over the meat. Mix the onion, garlic and chili together well. Heat the ghi in a heavy saucepan over medium heat and fry the onion mixture for 2 minutes. Add the coriander, cumin, turmeric, ginger and pepper, stir well and cook another 2-3 minutes. Add the lamb and lemon juice; stir well to coat the meat with the spices. Cook 5-10 minutes. Stir in the tomato paste and beef stock, bring to a boil then add the tinned tomatoes and chopped peppers now cover and simmer gently 30-40 minutes until the meat begins to get tender. Sprinkle in the garam masala and cook for a further 10 minutes. The gravy should by this stage be very thick, if it is not, remove the lid from the pan and increase the heat to boil off excess moisture until the gravy thickens to your needs.