LAMB VINDALOO

Servings: 4
Ingredients:

2 lb Lamb, cubed                       1/2 t  Cinnamon
2 T  Coriander seed                    1/2 t  Cloves
1 T  Cumin seed                        1/2 t  Cayenne
2 lb Tomatoes, crushed                   2 t  Mustard seed, ground
14    Garlic cloves, crushed              1 T  Turmeric
6    Bay leaves                          1 C  Wine vinegar
Ginger (fresh), 2 inches,           2 md Onions
-finely chopped                     2 md Potatoes
1/2 t  Black pepper, ground                2 T  Butter
1/2 t  Cardamon seed

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

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