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2 x ca. 450 g | lamb cubes |
2 Esslöffel | coriander seed |
1 Esslöffel | Cumin seed |
2 x ca. 450 g | tomatoes crushed |
14 | cloves garlic crushed |
6 | bay leaves |
| Ginger (fresh), 2 inches, finely chopped |
1/2 Teelöffel | black pepper ground |
1/2 Teelöffel | Cardamon seed |
1/2 Teelöffel | cinnamon |
1/2 Teelöffel | cloves |
1/2 Teelöffel | cayenne pepper |
2 Teelöffel | Mustard seed ground |
1 Esslöffel | turmeric |
1 Tasse | wine vinegar |
2 mittel | onions |
2 mittel | Potatoes |
2 Esslöffel | 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.
* 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.
them).
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