|
Improved
Sumeet
Visit
our New page@
http://www.hotdishes.net
Introducing
Premier
Wonder
grinder
Butterfly
Mixer 4 Jar
Premier
Mixer $149.99
Paniaram
pan $ 17.99
Free
personal email
account
(6MB)
| |
Lamb Vindaloo
3 lbs boneless lamb
1/4 cup vegetable oil
1/4 cup cider vinegar
3 tablespoons tamarind pulp
salt to taste
2 tablespoons vegetable oil
1 big white onion
6 garlic cloves
2 tablespoons fresh ginger root
1/2 cup vegetable oil
3 cups onions, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground mustard
3 teaspoons turmeric
1 1/2 teaspoons red (cayenne) pepper
3 teaspoons paprika
1 teaspoon ground cinnamon
hot water
Preparation:
Cut lamb into small pieces. Place lamb and the bones in a nonmetallic bowl with the oil, vinegar, tamarind and salt. Marinade at room temperature
for 5 hours.
Put two tablespoons oil, onion, garlic and ginger in a food processor and
puree
Heat 1/2 cup oil in large skillet over medium-high heat. Add onions and saute until they are caramel brown, stirring constantly to avoid
burning.
Add the puree. Reduce the heat and add cumin, mustard, turmeric, red pepper,
paprika, sumac and cinnamon. When the spices begin to sizzle and turn
dark
(about 15 seconds), add the lamb and bones; reserve the marinade. Cook until
slightly seared (about 10 minutes). Add water to the marinade to make 2 1/2
cups liquid; add to pan and bring to a boil, then lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes).
This recipe is rated ****Buy a Handy Recipe card for this recipe
E-mail
this Recipe
| |
|
