Recipe - Meat Vindaloo

PART A
2 pound Leg of Lamb boned; cut into
1 inch pieces
1 md Sized onion peeled and
shredded
8 tablespoon Cooking oil
1 teaspoon Salt
1 teaspoon Garlic paste
1 teaspoon Ginger paste
2 cup Water
1 teaspoon Malt vinegar

PART B
3 lg Onions peeled and chopped
and boiled in 2 cups of
water in a small boiling
pot, remove and let to
cool. Crush with their
juice with an electric
blender.
1 tablespoon Fresh lemon juice
4 teaspoon Chilli powder
1 teaspoon Garam masala
3 teaspoon Tomato puree
1 teaspoon Paprika
1 teaspoon Ground cumin
1 teaspoon Ground corriander
2 teaspoon Ground turmeric
One half pt Water
1 md Sized potato; peeled and cut
into 4 pieces and soak in
cold water. (Drain before
using)

Mick Gower's Indian Recipes at:
http://www.dexter.demon.co.uk/india/vind1.htm

Mix all the ingredients together from part A in a boiling pot or heavy
based saucepan, start cooking over a high flame uncovered, when the
ingredients begin to boil stir and turn the flame to a medium heat and
cover and continue to cook for 35 minutes. Stir the ingredients frequently
watching they don't stick to the bottom of the pan. After 35 minutes, add
the ingredients from part B , stir and mix well. Wait until they begin to
boil and again stir and turn the flame to low. Cover the pot with its lid
and and continue to cook for another 35 minutes undisturbed. Now remove
from the heat and leave to rest for ten minutes. Serve with rice or any
sort of bread or even chips! Posted to CHILEHEADS DIGEST V4 #038 by Jim
Tidwell snd1jlt@snd10.med.navy.mil on Jul 24, 1997