---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LAMB VINDALOO
  Categories: Meats, Indian, Usenet
       Yield: 4 servings
  
       2 lb Lamb, cubed
       2 T  Coriander seed
       1 T  Cumin seed
       2 lb Tomatoes, crushed
      14    Garlic cloves, crushed
       6    Bay leaves
            Ginger (fresh), 2 inches,
            -finely chopped
     1/2 t  Black pepper, ground
     1/2 t  Cardamon seed
     1/2 t  Cinnamon
     1/2 t  Cloves
     1/2 t  Cayenne
       2 t  Mustard seed, ground
       1 T  Turmeric
       1 c  Wine vinegar
       2 md Onions
       2 md Potatoes
       2 T  Butter
  
   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
  
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