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Title: LAMB VINDALOO
Categories: Meats, Indian, Usenet
Yield: 4 servings
2 lb Lamb, cubed
2 T Coriander seed
1 T Cumin seed
2 lb Tomatoes, crushed
14 Garlic cloves, crushed
6 Bay leaves
Ginger (fresh), 2 inches,
-finely chopped
1/2 t Black pepper, ground
1/2 t Cardamon seed
1/2 t Cinnamon
1/2 t Cloves
1/2 t Cayenne
2 t Mustard seed, ground
1 T Turmeric
1 c Wine vinegar
2 md Onions
2 md Potatoes
2 T Butter
Lightly roast the cumin seed and coriander seed by frying with no oil
for a minute or so, stirring constantly. Grind these and combine
them into a paste with the other spices, the garlic, ginger and the
vinegar. Add the lamb to the marinade and mix well. Refrigerate for
3-24 hours while mixing every few hours as convenient.
Finely chop the onions and potatoes and saute them for 5 minutes in
the butter.
Add lamb and spice paste and simmer over low heat for half an hour.
The marinating does add a lot of flavor and makes the meat much more
tender. This can be skipped if need be.
NOTES:
* A spicy hot Indian lamb dish -- Very loosely based on Dharamjit
Singh's recipe in "Indian Cookery: A Practical Guide." Most
restaurants that serve this dish pronounce it vinDAloo, with the
stress on the second syllable.
: Difficulty: easy (though it's easy to burn the spices while
roasting them).
: Time: 1 hour preparation, 1 day marinating, 1 hour cooking.
: Precision: approximate measurement OK.
: Nicholas Horton
: Aiken Computation Lab, Harvard University, Cambridge, MA USA
: horton@harvard.harvard.edu
: Copyright (C) 1986 USENET Community Trust
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