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| Recipe Categories: |
Meat Dishes
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| Average Rating: |
(4 votes)
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| Yield: |
4 servings
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Ingredients |
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2 lb |
Lamb, cubed |
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2 tb |
Coriander seed |
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1 tb |
Cumin seed |
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2 lb |
Tomatoes, crushed |
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14 |
Garlic cloves, crushed |
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6 |
Bay leaves |
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Ginger (fresh), 2 inches, |
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-finely chopped |
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1/2 ts |
Black pepper, ground |
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1/2 ts |
Cardamon seed |
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1/2 ts |
Cinnamon |
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1/2 ts |
Cloves |
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1/2 ts |
Cayenne |
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2 ts |
Mustard seed, ground |
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1 tb |
Turmeric |
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1 c |
Wine vinegar |
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2 md |
Onions |
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2 md |
Potatoes |
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2 tb |
Butter |
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Instructions |
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1.
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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.
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2.
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Finely chop the onions and potatoes and saute them for 5 minutes in the butter.
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3.
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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.
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NOTES:
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* 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.
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