Lamb Vindaloo - 1

Recipe Ingredients

2 lbs	908g / 32oz	Lamb - cubed
2 tablespoons	30ml	Coriander seed
1 tablespoon	15ml	Cumin seed
2 lbs	908g / 32oz	Tomatoes - crushed
14		Garlic cloves - crushed
6		Bay leaves
		Ginger - (fresh), 2 inches,, finely chopped
1/2 teaspoon	2.5ml	Black pepper - ground
1/2 teaspoon	2.5ml	Cardamom seed
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Cloves
1/2 teaspoon	2.5ml	Cayenne
2 teaspoons	10ml	Mustard seed - ground
1 tablespoon	15ml	Turmeric
1 cup	237ml	Wine vinegar
2 cups	125g / 4.4oz	Onions (medium)
2 cups	474ml	Potatoes (medium)
2 tablespoons	30ml	Butter

Recipe Instructions

Lightly roast the cumin seed and coriander seed by frying with no oil for minute or so, stirring constantly. Grind these and combine them into paste with other spices, 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. Based on Dharamjit Singh's recipe in "Indian Cookery: A Practical Guide."

Source:
Hors d'Oeuvres, Norman Kolpas

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