Yield: 4 servings
|2 pounds||Lamb, cubed|
|2 tablespoons||Coriander seed|
|1 tablespoon||Cumin seed|
|2 pounds||Tomatoes, crushed|
|14||Garlic cloves, crushed|
|Ginger (fresh), 2 inches, finely chopped|
|½ teaspoon||Black pepper, ground|
|½ teaspoon||Cardamon seed|
|2 teaspoons||Mustard seed, ground|
|1 cup||Wine vinegar|
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.
* 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@...
: Copyright (C) 1986 USENET Community Trust