Subject: RECIPE: Lamb vindaloo
From: [email-masked] (Nicholas Horton)
Date: 27 Nov 87 06:14:03 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE LAMB-VIND M "21 Aug 87" 1987
.RZ "LAMB VINDALOO" "A spicy hot Indian lamb dish"
Very loosely based on Dharamjit Singh's recipe in \fIIndian Cookery: A
Practical Guide\fR. Most restaurants that serve this dish pronounce it
vinDAloo, with the stress on the second syllable.
.IH "serves 4" 
.IG "2 lb" "cubed lamb" "1 kg"
.IG "2 Tbsp" "coriander seed" "30 ml"
.IG "1 Tbsp" "cumin seed" "15 ml"
.IG "2 lb" "crushed tomatoes" "1 kg"
.IG "14" "crushed garlic cloves"
.IG "6" "bay leaves"
.IG "2 inches" "finely chopped fresh ginger" "5 cm"
.IG "\(12 tsp" "ground black pepper" "2.5 ml"
.IG "\(12 tsp" "cardamon seed" "2.5 ml"
.IG "\(12 tsp" "cinnamon" "2.5 ml"
.IG "\(12 tsp" "cloves" "2.5 ml"
.IG "\(12 tsp" "cayenne" "2.5 ml"
.IG "2 tsp" "ground mustard seed" "10 ml"
.IG "1 Tbsp" "turmeric" "15 ml"
.IG "1 cup" "wine vinegar" "250 ml"
.IG "2" "medium onions"
.IG "2" "medium potatoes"
.IG "2 Tbsp" "butter" "15 ml"
.PH
.SK 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.
.SK 2 
Add the lamb to the marinade and mix well.  Refrigerate for 3\-24 hours while
mixing every few hours as convenient.
.SK 3
Finely chop the onions and potatoes and saut\z\(aae them for 5 minutes in the
butter.
.SK 4
Add lamb and spice paste and simmer over low heat for half an hour.
.NX
The marinating does add a lot of flavor and makes the meat much more tender.
This can be skipped if need be.
.SH RATING
.I Difficulty:
easy (though it's easy to burn the spices while roasting them).
.I Time:
1 hour preparation, 1 day marinating, 1 hour cooking.
.I Precision:
approximate measurement OK.
.WR
Nicholas Horton
Aiken Computation Lab, Harvard University, Cambridge, MA  USA
[email-masked]