Close Topic Options

Lamb Vindaloo

Recipe name:
Lamb Vindaloo

Recipe category:
Lamb

What are your thoughts about this delicious dish?

Recipe detials:

2 lb , cubed 2 T Coriander seed 1 T Cumin seed 2 lb Tomatoes, crushed 14 Garlic cloves, crushed 6 Bay leaves Ginger (fresh), 2 inches, -finely chopped 1/2 t Black pepper, ground 1/2 t Cardamon seed 1/2 t Cinnamon 1/2 t Cloves 1/2 t Cayenne 2 t Mustard seed, ground 1 T Turmeric 1 c Wine vinegar 2 md Onions 2 md Potatoes 2 T Butter Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly. Grind these and combine them into a paste with the other spices, the 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. 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. : Difficulty: easy (though it's easy to burn the spices while roasting them). : Time: 1 hour preparation, 1 day marinating, 1 hour cooking. : Precision: approximate measurement OK. : Nicholas Horton : Aiken Computation Lab, Harvard University, Cambridge, MA USA : horton@harvard.harvard.edu : Copyright (C) 1986 USENET Community Trust

Your opinion:
Do you think you can serve this for a party or get together?

Lamb Vindaloo

I was hoping for more on lamb vindaloo needs to be emphasized as soon as possible to conceive become more aware about lamb vindaloo.