Recipe - Lamb Kolambu

6 Serrano chiles, seeded, cut
in thin slices
2 Dried red New Mexico chiles,
broken into bits*
2 lg Onions, finely chopped
2 lg Tomatoes, cut into halves
1 teaspoon Cumin
1 teaspoon Turmeric powder
4 Cloves garlic, finely
chopped
1 One half pound Lamb, cubed
4 tablespoon Vegetable oil
1 cup Cilantro leaves
Salt to taste
1 cup Water

FROM MEMORIES OF MADRAS, by Arthur Pais and Radhika Radhakrishnan in Chile
Pepper, April 1991.

This dish best served with rice or unleavened bread. It is a dry dish
accompanied by a cilantro or green chile preserve and served with
pipinghot coffee.

*I used chiles de arbol caribe, which are hotter

Put all the ingredients except the oil and cilantro in a large pot, cover
and cook for about 30 minutes over low flame. If meat is not tender, add
some more water, stir well and cook until it is done. In a large frying
pan, heat the oil, add the meat mixture, stir well and fry two or three
minutes. Add the cilantro leaves just before serving. Serves 4.

Posted to CHILEHEADS DIGEST V3 #154

Date: Fri, 8 Nov 1996 17:33:18 +1000 (EST)

From: "I. Chaudhary" imranc@onthenet.com.au