Meat vindaloo

Yield: 1 Servings

Measure Ingredient
2 pounds Leg of Lamb boned; cut into 1 inch pieces
1 medium Sized onion peeled and shredded
8 tablespoons Cooking oil
1 teaspoon Salt
1 teaspoon Garlic paste
1 teaspoon Ginger paste
2 cups Water
1 teaspoon Malt vinegar
3 larges Onions peeled and chopped and boiled in 2 cups of water in a small boiling pot, remove and let to cool. Crush with their juice with an electric blender.
1 tablespoon Fresh lemon juice
4 teaspoons Chilli powder
1 teaspoon Garam masala
3 teaspoons Tomato puree
1 teaspoon Paprika
1 teaspoon Ground cumin
1 teaspoon Ground corriander
2 teaspoons Ground turmeric
½ pint Water
1 medium Sized potato; peeled and cut into 4 pieces and soak in cold water. (Drain before using)



Mick Gower's Indian Recipes at:

Mix all the ingredients together from part A in a boiling pot or heavy based saucepan, start cooking over a high flame uncovered, when the ingredients begin to boil stir and turn the flame to a medium heat and cover and continue to cook for 35 minutes. Stir the ingredients frequently watching they don't stick to the bottom of the pan. After 35 minutes, add the ingredients from part B , stir and mix well. Wait until they begin to boil and again stir and turn the flame to low. Cover the pot with its lid and and continue to cook for another 35 minutes undisturbed. Now remove from the heat and leave to rest for ten minutes. Serve with rice or any sort of bread or even chips! Posted to CHILE-HEADS DIGEST V4 #038 by Jim Tidwell <snd1jlt@...> on Jul 24, 1997

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