Lamb Vindaloo
Ingredients
2 lb lamb, cubed
2 tbsp coriander seed
1 tbsp cumin seed
2 lb tomatoes, crushed
14 garlic cloves, crushed
6 bay leaves
1 ginger (fresh), 2 inches, finely ch, opped
1/2 tsp black pepper, ground
1/2 tsp cardamon seed
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp cayenne
2 tsp mustard seed, ground
1 tbsp turmeric
1 cup wine vinegar
2 medium onions
2 medium potatoes
2 tbsp butter
Preparation
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
: [email protected]
: Copyright (C) 1986 USENET Community Trust
Servings: 4
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