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Lamb vindaloo
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| Artist: |
_ |
| Categories: |
Central Asian, Indian, Lamb & Mutton, Meats |
| Yield: |
4 |
| 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 |
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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. |
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