Lamb vindaloo


2 lb cubed lamb
2 tbsp coriander seed
1 tbsp cumin seed
2 lb crushed tomatoes
14 crushed garlic cloves
6 bay leaves
2″ finely chopped fresh ginger
1/2 tsp ground black pepper
1/2 tsp cardamom 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 med onions
2 med potatoes
2 tbsp butter

How to prepare

(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 saut

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