Lamb Vindaloo - 2

Recipe Ingredients

3 lbs	1362g / 48oz	Lean boneless lamb
3		Meaty lamb bones
		Marinade Made From
4 tablespoons	60ml	Light vegetable oil
1/4 cup	59ml	Cider vinegar
3 tablespoons	45ml	Tamarind pulp
		To taste salt
		Puree Made From
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	White onion (large)
6		Garlic cloves
2 tablespoons	30ml	Fresh ginger root - chopped
1/2 cup	118ml	Vegetable oil
3 cups	187g / 6.6oz	Onion - thinly sliced
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground mustard
3 teaspoons	15ml	Turmeric
1 1/2 teaspoons	7.5ml	Red pepper
3 teaspoons	15ml	Paprika
2 1/2 cups	592ml	Hot water

Recipe Instructions

Cut lamb into 3/4 " cubes. Place lamb and the bones in a non-metallic bowl with the four tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for 24 hours. Put two tablespoons of oil, the onion, garlic, and ginger in an electric blender or food processor and run the machine until a fine pasty puree is formed. Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning. Add the puree. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones. Cook until slightly seared (about ten minutes). Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender (about thirty minutes). Pick out and discard bones. Serve over rice. Notes I have made the recipe a couple of times and both times with very good results. The finished dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a bit of effort to put together.

Source Somesh Rao's "The Graduate Student's Guide To Indian

Source:
Hors d'Oeuvres, Norman Kolpas

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