Lamb Vindaloo Recipe | IndiaSnacks.com

Category: Lamb
Rating: 3.26
Servings: 4

Ingredients

2 lb lamb, cubed
2 tablespoon coriander seed
1 tablespoon cumin seed
2 lb tomatoes, crushed
14 garlic cloves, crushed
6 bay leaves
1 ginger (fresh), 2 inches, finely ch; opped
1/2 teaspoon black pepper, ground
1/2 teaspoon cardamon seed
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cayenne
2 teaspoon mustard seed, ground
1 tablespoon turmeric
1 cup wine vinegar
2 medium onions
2 medium potatoes
2 tablespoon butter

Directions: How to Cook Lamb Vindaloo

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@harvard.harvard.edu

: Copyright (C) 1986 USENET Community Trust

=- Rate this Recipe -=
Very good	Good	Average	Poor	Very Poor