horton@harvard.harvard.edu (Nicholas Horton) (11/27/87)
LAMB-VIND(M) USENET Cookbook LAMB-VIND(M)
LAMB VINDALOO
LAMB-VIND - 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.
INGREDIENTS (serves 4)
2 lb cubed lamb
2 Tbsp coriander seed
1 Tbsp cumin seed
2 lb crushed tomatoes
14 crushed garlic cloves
6 bay leaves
2 inches finely chopped fresh ginger
1/2 tsp ground black pepper
1/2 tsp cardamon seed
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp cayenne
2 tsp ground mustard seed
1 Tbsp turmeric
1 cup wine vinegar
2 medium onions
2 medium potatoes
2 Tbsp butter
PROCEDURE
(1) 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.
(2) Add the lamb to the marinade and mix well. Refri-
gerate for 3-24 hours while mixing every few hours
as convenient.
(3) Finely chop the onions and potatoes and saut' them
for 5 minutes in the butter.
(4) Add lamb and spice paste and simmer over low heat
for half an hour.
NOTES
The marinating does add a lot of flavor and makes the meat
much more tender. This can be skipped if need be.
RATING
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.
CONTRIBUTOR
Nicholas Horton
Aiken Computation Lab, Harvard University, Cambridge, MA USA
horton@harvard.harvard.edu