Lamb vindaloo Recipe

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Lamb vindaloo

Artist:	_	Yield:	4
Categories:	Central Asian, Indian, Lamb & Mutton, Meats	Rating:	0
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Ingredients:

2	lbs	Lamb, cubed
2	tbsp	Coriander seed
1	tbsp	Cumin seed
2	lbs	Tomatoes, crushed
14		Garlic cloves, crushed
6		Bay leaves
		Ginger (fresh), 2 inches
		-finely chopped
1/2	tbsp	Black pepper, ground
1/2	tbsp	Cardamon seed
1/2	tbsp	Cinnamon
1/2	tbsp	Cloves
1/2	tbsp	Cayenne
2	tbsp	Mustard seed, ground
1	tbsp	Turmeric
1	cup	Wine vinegar
2	med	Onions
2	med	Potatoes
2	tbsp	Butter

Procedures:

1	Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly.
2	Grind these and combine them into a paste with the other spices, the garlic, ginger and the vinegar.
3	Add the lamb to the marinade and mix well.
4	Refrigerate for 3-24 hours while mixing every few hours as convenient.
5	Finely chop the onions and potatoes and saute them for 5 minutes in the butter.
6	Add lamb and spice paste and simmer over low heat for half an hour.
7	The marinating does add a lot of flavor and makes the meat much more tender.
8	This can be skipped if need be.
9	Notes: * a spicy hot indian lamb dish -- very loosely based on dharamjit singh"s recipe in "indian cookery: a practical guide." most restaurants that serve this dish pronounce it vindaloo, with the stress on the second syllable.
10	: difficulty: easy (though it"s easy to burn the spices while roasting them).
11	: time: 1 hour preparation, 1 day marinating, 1 hour cooking.
12	: precision: approximate measurement ok.