Recipe for "lamb-vind"

NAME

     LAMB-VIND - A spicy hot Indian lamb dish
     Very loosely based on Dharamjit  Singh's  recipe  in  Indian
     Cookery: A Practical Guide. Most restaurants that serve this
     dish pronounce it vinDAloo, with the stress  on  the  second
     syllable.

INGREDIENTS (serves 4)

     1 kg      cubed lamb
     30 ml     coriander seed
     15 ml     cumin seed
     1 kg      crushed tomatoes
     14        crushed garlic cloves
     6         bay leaves
     5 cm      finely chopped fresh ginger
     2.5 ml    ground black pepper
     2.5 ml    cardamon seed
     2.5 ml    cinnamon
     2.5 ml    cloves
     2.5 ml    cayenne
     10 ml     ground mustard seed
     15 ml     turmeric
     250 ml    wine vinegar
     2         medium onions
     2         medium potatoes
     15 ml     butter

PROCEDURE

          (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.  Refri-
               gerate 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.

NOTES

     The marinating does add a lot of flavor and makes  the  meat
     much more tender.  This can be skipped if need be.

RATING

     Difficulty: easy (though it's easy to burn the spices  while
     roasting them).  Time: 1 hour preparation, 1 day marinating,
     1 hour cooking.  Precision: approximate measurement OK.

CONTRIBUTOR

     Nicholas Horton
     Aiken Computation Lab, Harvard University, Cambridge, MA  USA
     horton@harvard.harvard.edu