Lamb Vindaloo     


DescriptionA spicy hot Indian lamb dish
Curry TypeVindaloo
StrengthVery Hot
DifficultyEasy
SourceNicholas Horton, Aiken Computation Lab, Harvard University, Cambridge, MA USA
VegetarianNo
VeganNo
Time to prepare1 hour
Time to cook1 hour
No. of servings4
Ingredients2 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
Instructions(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. Refrigerate for 3-24 hours while mixing every few hours as convenient.
(3) Finely chop the onions and potatoes and saut e them for 5 minutes in the butter.
(4) Add lamb and spice paste and simmer over low heat for half an hour.
NotesThe marinating does add a lot of flavor and makes the meat much more tender. This can be skipped if need be.
Comments



[ Home | Search | Indexes | News | Links | About ]

Death by Curry http://rubymurray.com