Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Lamb, cubed 1/2 t Cinnamon
2 T Coriander seed 1/2 t Cloves
1 T Cumin seed 1/2 t Cayenne
2 lb Tomatoes, crushed 2 t Mustard seed, ground
14 Garlic cloves, crushed 1 T Turmeric
6 Bay leaves 1 C Wine vinegar
Ginger (fresh), 2 inches, 2 md Onions
-finely chopped 2 md Potatoes
1/2 t Black pepper, ground 2 T Butter
1/2 t Cardamon seed

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

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