2 lb lamb, cubed
2 tbsp coriander seed
1 tbsp cumin seed
2 lb tomatoes, crushed
14 garlic cloves, crushed
6 bay leaves
1 ginger (fresh), 2 inches, finely ch, opped
1/2 tsp black pepper, ground
1/2 tsp cardamon seed
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp cayenne
2 tsp mustard seed, ground
1 tbsp turmeric
1 cup wine vinegar
2 medium onions
2 medium potatoes
2 tbsp butter
Directions
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. Add the lamb to the marinade and mix well. Refrigerate for
3-24 hours while mixing every few hours as convenient.
Finely chop the onions and potatoes and saute them for
5 minutes in the butter.
Add lamb and spice paste and simmer over low heat for half an hour.
The marinating does add a lot of flavor and makes the meat much more
tender. This can be skipped if need be.
NOTES:
* 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.
: 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.
: Nicholas Horton
: Aiken Computation Lab, Harvard University, Cambridge, MA USA
: horton@harvard.harvard.edu
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Lamb Vindaloo Recipe brought to you by Recipe Ideas
Categories: Asian; Indian; Lamb; Meat
The History of Recipes
Historians have found proof that recipes existed back into distant history, at least as far as early Egypt, and maybe even further. In practice though, sadly, these old records were just basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered, according to historians is a collection of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Later on, in Roman times 25BC a man called Apicius compiled some documents describing recipes enjoyed by the Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, main course and afters, something we still use today. Additionally, he tells us how the ancient Romans used a wide range of spices, including many that are still in use today for example thyme, mint and dill. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from the holy lands, including spices such as coriander, parsley, and basil. These new culinary innovations led to an increase in manuscripts on cooking, many of which still exist in private libraries. During the succeeding few hundred years, the wealthy families of Europe competed with each other to serve the most extravagent meals, and consequentially chefs and their recipes were much in demand. Notwithstanding that, it was during the nineteenth century that cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, testing, and recording recipes common in their social group. By the arrival of the 1900s, recipe books were in high demand, mostly as a result of better eduction, leisure time and having more money. Like it or not, the introduction of television brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Lamb Vindaloo recipe.
