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.
- 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
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
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.
easy (though it's easy to burn the spices while roasting them).
1 hour preparation, 1 day marinating, 1 hour cooking.
approximate measurement OK.
Aiken Computation Lab, Harvard University, Cambridge, MA USA
Recipe last modified: 21 Aug 87
From: email@example.com (Nicholas Horton)
Subject: RECIPE: Lamb vindaloo
Date: 27 Nov 87 06:14:03 GMT
Organization: Aiken LAb, Harvard Univ., Cambridge, Mass., USA
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