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Measurements
      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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