Recipe - Lamb Vindaloo

2 pound Lamb, cubed
2 tablespoon Coriander seed
1 tablespoon Cumin seed
2 pound Tomatoes, crushed
14 Garlic cloves, crushed
6 Bay leaves
Ginger (fresh), 2 inches,
finely chopped
One half teaspoon Black pepper, ground
One half teaspoon Cardamon seed
One half teaspoon Cinnamon
One half teaspoon Cloves
One half teaspoon Cayenne
2 teaspoon Mustard seed, ground
1 tablespoon Turmeric
1 cup Wine vinegar
2 md Onions
2 md Potatoes
2 tablespoon 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 324 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini