Lamb Vindaloo
By: Anonymous
Published: Friday, January 1, 2010 - 3:11am

Ingredients




2 pounds Lamb, cubed
2 tablespoons Coriander seed
1 tablespoon Cumin seed
2 pounds Tomatoes, crushed
14 Garlic cloves, crushed
6 Bay leaves
Ginger (fresh), 2 inches, finely chopped
1/2 teaspoon Black pepper, ground
1/2 teaspoon Cardamon seed
1/2 teaspoon Cinnamon
1/2 teaspoon Cloves
1/2 teaspoon Cayenne
2 teaspoons Mustard seed, ground
1 tablespoon Turmeric
1 cup Wine vinegar
2 mediums Onions
2 mediums Potatoes
2 tablespoons Butter

Preparation

1 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. 2 Finely chop the onions and potatoes and saute them for 5 minutes in the butter. 3 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. 4 This can be skipped if need be. 5 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. 6 Difficulty: easy (though it's easy to burn the spices while roasting them). 7 Time: 1 hour preparation, 1 day marinating, 1 hour cooking. 8 Precision: approximate measurement OK.