Lamb vindaloo
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lamb, cubed |
| 2 | tablespoons | Coriander seed |
| 1 | tablespoon | Cumin seed |
| 2 | pounds | Tomatoes, crushed |
| 14 | Garlic cloves, crushed | |
| 6 | Bay leaves | |
| Ginger (fresh), 2 inches, finely chopped | ||
| ½ | teaspoon | Black pepper, ground |
| ½ | teaspoon | Cardamon seed |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Cloves |
| ½ | teaspoon | Cayenne |
| 2 | teaspoons | Mustard seed, ground |
| 1 | tablespoon | Turmeric |
| 1 | cup | Wine vinegar |
| 2 | mediums | Onions |
| 2 | mediums | Potatoes |
| 2 | tablespoons | Butter |
Directions
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@...
: Copyright (C) 1986 USENET Community Trust