LAMB VINDALOO

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

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 sautae them for 5 minutes in the butter.
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

Recipe last modified: 21 Aug 87

Original header

Path: decwrl!recipes
From: horton@harvard.harvard.edu (Nicholas Horton)
Newsgroups: alt.gourmand
Subject: RECIPE: Lamb vindaloo
Message-ID: <12148@decwrl.DEC.COM>
Date: 27 Nov 87 06:14:03 GMT
Sender: recipes@decwrl.DEC.COM
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Organization: Aiken LAb, Harvard Univ., Cambridge, Mass., USA
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