Lamb Vindaloo Recipe

Lamb Vindaloo Recipe

http://www.grouprecipes.com/20543/lamb-vindaloo.html

• 3 table spoons coriender seeds
• 2 table spoons cumin seeds
• 8 bay leaves (6 cm long each)
• 1 table spoon black pepper corns
• 2 table spoons cardamom buds
• 1 table spoon cloves
• 2 table spoons dried red chilli
• 1 table spoon dried mustard seeds
• 1 cinamon stick 3 cm long cut in several small peices
• 1 table spoon cayenne powder
• 1 table spoon turmeric
• 1 table spoon fenugreek seeds
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• 1 kilogram of pure lamb shoulder muscle cyt in 4 cm strips or cubes
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• 10 garlic cloves crushed
• 1 table spoon salt
• 1 table spoon sugar
• 1 kilogram red hard tomatoes diced finely
• 1 sweat green pepper cut in small strips
• 2 green chillis cut in thin slices with seeds
• 1 cup yogurt
• 3 table spoons grated fresh ginger
• 2 large onions diced
• 2 medium size potatoes
• 4 table spoons butter
• 1 cup wine venigar

• Roast all the spices listed above from 1-12 in a hot frying pan for few minutes on a slow heat. Do not burn them, Do not smell the aroma please. All the spice mix has to be roased.
• Remove all the spice mixture and put in a grinder mixer. Grind all the spices to a fine powder. Do not smell the mix.
• Mix the powdered spices with garlic, ginger, yogurt, salt, sugar and wine venigar
• Add the labm pieces to the marinad above and store refrigerated over night. Mix several times while marinating
• Melt butter in a pot, fry the potatoes for 5 minutes, then add the onions, green chilli, tomatoes and fry for 10 minutes
• Add the lamb with the marinade to the tomato mixture and simmer for 30 minutes.
• Let evaporate to thicken the sauce.
• Serve with Basmati rice, naan and Raita.
• Be careful, this dish is not for every one. This is one of my favorite hot and spicy dishes
• Note you can keep half the marinade frozen for next time. You may also substitute lamb for chicken breast cut in cubes or use drum sticks instead. Enjoy