Categories: Meats, Indian, Usenet 
      Yield: 4 servings 
  
      2 lb Lamb, cubed 
      2 tb Coriander seed 
      1 tb Cumin seed 
      2 lb Tomatoes, crushed 
     14    Garlic cloves, crushed 
      6    Bay leaves 
           Ginger (fresh), 2 inches, 
           -finely chopped 
    1/2 ts Black pepper, ground 
    1/2 ts Cardamon seed 
    1/2 ts Cinnamon 
    1/2 ts Cloves 
    1/2 ts Cayenne 
      2 ts Mustard seed, ground 
      1 tb Turmeric 
      1 c  Wine vinegar 
      2 md Onions 
      2 md Potatoes 
      2 tb Butter 
  
  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