Title: Lamb Vindaloo
Categories: Meat Indian Blank
Yield: 4 Servings

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

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

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