Side Pannel
Lamb Vindaloo
Ingredients List
- 2 lb Lamb, cubed
- 2 tb Coriander seed
- 1 tb Cumin seed
- 2 lb Tomatoes, crushed
- 14 Garlic cloves, crushed
- 6 Bay leaves
- Ginger (fresh), 2 inches,
- -finely chopped
- 1/2 ts Black pepper, ground
- 1/2 ts Cardamon seed
- 1/2 ts Cinnamon
- 1/2 ts Cloves
- 1/2 ts Cayenne
- 2 ts Mustard seed, ground
- 1 tb Turmeric
- 1 c Wine vinegar
- 2 md Onions
- 2 md Potatoes
- 2 tb Butter
Directions
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.
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.
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