Lamb Vindaloo

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