From amanda@gate.net Mon Sep 17 12:54:40 2001 Date: 17 Sep 2001 03:31:03 GMT From: Amanda Newsgroups: rec.food.recipes Subject: Lamb Vindaloo Followup-To: rec.food.cooking, rec.food.recipes ---------- Recipe via Meal-Master (tm) v8.05 Title: LAMB VINDALOO Categories: Lamb, Meats, Indian Yield: 1 Servings 3 Meaty lamb bones 4 Tbsp Light vegetable oil 1/4 cup Cider vinegar 3 Tbsp Tamarind pulp 2 Tbsp Vegetable oil 1 Big white onion 6 Garlic cloves 2 Tbsp Fresh ginger root, chopped 1/2 cup Vegetable oil 3 cup Onion, thinly sliced 1 tsp Ground cumin 1 tsp Ground mustard 3 tsp Turmeric 1 1/2 tsp Red pepper 3 tsp Paprika 2 1/2 cup Hot water Recipe by: Somesh Rao Cut lamb into 3/4 inch cubes Place lamb and the bones in a non-metallic bowl with the four Tbsp of oil, the vinegar,tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for twenty four hours. Put two Tbsp of oil, plus the onion, garlic, and ginger, in the container of an electric blender or food processor and run the machine until a fine pasty puree is formed. Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning. Add the puree. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones. Cook until slightly seared about ten minutes. Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender, about thirty minutes. Pick out and discard bones. Serve over rice. ` -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.