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
We are able to follow the history of written recipes way back into ancient history, in truth as far back as the Egyptians, and quite possibly further than that. Having said that, these, old records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are some tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. As we move into Roman times around 25BC a man called Apicius compiled some documents which described recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the early Romans used a wide range of herbs, including some familiar names for example thyme, rue and parsley. During the following few centuries, the wealthy families of Europe tried to serve up the best banquets, and because of this chefs and their collection of recipes increased in prestige. Even so, it wasn`t until the 19th century that fine cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and writing down recipes of the day. By the advent of the 1900s, recipe books were starting to become popular due to higher levels of literacy, increased leisure time and a general increase in wealth. The revolution that is television brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Lamb Vindaloo recipe.
