Recipe Preparation: cook

Recipe Serves: 4

Ingredients for Lamb Vindaloo Recipe

2 lb Lamb, cubed

2 tb Coriander seed

1 tb Cumin seed

2 lb Tomatoes, crushed

14 Garlic cloves, crushed

6 Bay leaves

Ginger (fresh), 2 inches, finely chopped

1/2 ts Black pepper, ground

1/2 ts Cardamon seed

1/2 ts Cinnamon

1/2 ts Cloves

1/2 ts Cayenne

2 ts Mustard seed, ground

1 tb Turmeric

1 c Wine vinegar

2 med Onions

2 med Potatoes

2 tb Butter

Lamb Vindaloo Preparation

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.

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