Site hosted by Build your free website today!
LAMB VINDALOO ( Lamb/Mutton )
1.5 kg lamb, preferrably boneless
for marinade:
  • 4 tblsp Light vegetable oil
  • 1/4 cup cider vinegar
  • 3 tbsp Tamarind pulp
  • salt to taste
    for grinding:
  • 2 tbsp Vegetable oil
  • 1 large White onion
  • 6 Garlic cloves
  • 2 tbsp Fresh ginger root, chopped
    1/2 cup Vegetable oil
    3 cups Onion, thinly sliced
    1 tsp Ground cumin
    1 tsp Ground mustard
    3 tsp Turmeric
    1 1/2 tsp Red pepper
    3 tsp Paprika
    2 1/2 cup Hot water

    Cut lamb into 3/4 " cubes. Marinate lamb in the marinade at room temperature for eight hours or, refrigerated, for 24 hours. Grind the four ingredients. Heat the 1/2 cup of vegetable oil in a large pan over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning. Add the gound ingredients. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb. Cook until slightly seared (about ten minutes). Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender (about thirty minutes). Serve over rice.