Lamb Curry Madras
4 pounds Boneless, trimmed lamb shoulder
Salt to taste
Freshly-ground black pepper to taste
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 teaspoon Dried red pepper flakes
2 quarts Brown lamb stock or canned
6 servings Hot cooked basmati rice
Cut meat into 2x3-inch cubes. Generously sprinkle with salt and pepper. Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter.
In the 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.
Serve with basmati rice.