LAMB VINDALOO

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. : Precision: approximate measurement OK. : Nicholas Horton : Aiken Computation Lab, Harvard University, Cambridge, MA USA : horton@harvard.harvard.edu : Copyright (C) 1986 USENET Community Trust —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008