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| Lamb Vindaloo Recipe |
Category: Lamb
Rating:
3.54
Servings: 4
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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
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Related Recipes:
Recent comments on this recipe:
 | | Samita Chandhok writes:
I've had better...
Posted on 11 Dec 2007, 10:47 ET
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