etherfarm

Lamb Vindaloo

Later

By Narayan • 10:47 on Tuesday, March 12, 2002 • Comment

Earlier

Good Lamb Vindaloo, in my opinion, melts in your mouth while it melts your mouth.  This recipe isn’t half as hot as it should be—I add three chiles and double the cayenne, but I like it very hot.  I also add a tablespoon of Apple Cider Vinegar, which rounds off the sharpness of the wine vinegar just a bit after it all cooks down.  Do yourself a favor and marinate this overnight.

• 2 lb cubed lamb
• 2 Tbsp coriander seed
• 1 Tbsp cumin seed
• 2 lb crushed tomatoes
• 14 crushed garlic cloves
• 6 bay leaves
• 2 inches finely chopped fresh ginger
• 1/2 tsp ground black pepper
• 1/2 tsp cardamon seed
• 1/2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp cayenne
• 2 tsp ground mustard seed
• 1 Tbsp turmeric
• 1 cup wine vinegar
• 2 medium onions
• 2 medium potatoes
• 2 Tbsp butter

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.
2. Add the lamb to the marinade and mix well. Refrigerate for 3-24 hours while mixing every few hours as convenient.
3. Finely chop the onions and potatoes and saute them for 5 minutes in the butter.
4. Add lamb and spice paste and simmer over low heat for half an hour.