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Lamb Vindaloo - 2

Cuisine: Indian
Type: Lamb
Courses: Dressings
Serves: 1 people

Recipe Ingredients

3 lbs 1362g / 48ozLean boneless lamb
3   Meaty lamb bones
  Marinade Made From
4 tablespoons 60mlLight vegetable oil
1/4 cup 59mlCider vinegar
3 tablespoons 45mlTamarind pulp
  To taste salt
  Puree Made From
2 tablespoons 30mlVegetable oil
1 tablespoon 15mlWhite onion (large)
6   Garlic cloves
2 tablespoons 30mlFresh ginger root - chopped
1/2 cup 118mlVegetable oil
3 cups 187g / 6.6ozOnion - thinly sliced
1 teaspoon 5mlGround cumin
1 teaspoon 5mlGround mustard
3 teaspoons 15mlTurmeric
1 1/2 teaspoons 7.5mlRed pepper
3 teaspoons 15mlPaprika
2 1/2 cups 592mlHot 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

Hors d'Oeuvres, Norman Kolpas


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