Lamb vindaloo

Yield: 4 servings

Measure Ingredient
2 pounds Lamb, cubed
2 tablespoons Coriander seed
1 tablespoon Cumin seed
2 pounds Tomatoes, crushed
14 \N Garlic cloves, crushed
6 \N Bay leaves
\N \N 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

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

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