Free Recipe Lamb Vindaloo
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Lamb Vindaloo Recipe
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
Lamb Vindaloo 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 : horton@harvard.harvard.edu : Copyright (C) 1986 USENET Community Trust From Gemini”s MASSIVE MealMaster collection at www.synapse.com/~gemini
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