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Lamb Vindaloo - 1

Cuisine: Indian
Type: Lamb
Courses: Dressings
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozLamb - cubed
2 tablespoons 30mlCoriander seed
1 tablespoon 15mlCumin seed
2 lbs 908g / 32ozTomatoes - crushed
14   Garlic cloves - crushed
6   Bay leaves
  Ginger - (fresh), 2 inches,, finely chopped
1/2 teaspoon 2.5mlBlack pepper - ground
1/2 teaspoon 2.5mlCardamom seed
1/2 teaspoon 2.5mlCinnamon
1/2 teaspoon 2.5mlCloves
1/2 teaspoon 2.5mlCayenne
2 teaspoons 10mlMustard seed - ground
1 tablespoon 15mlTurmeric
1 cup 237mlWine vinegar
2 cups 125g / 4.4ozOnions (medium)
2 cups 474mlPotatoes (medium)
2 tablespoons 30mlButter

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."

Hors d'Oeuvres, Norman Kolpas


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