Sunday, December 18, 2005

Lamb Vindaloo

Makes 2 servings:

500g diced lamb
1 large brown onion
1 cup chicken stock

vindaloo paste: (combine and let it stand for 1/2 hour before cooking)
1 tsp ground cumin
1/2 tsp chilli powder
1 tsp black mustard seeds
1 tsp ground cinnamon
2 tbsp white wine vinegar
1/2 tsp salt
1/2 tsp sugar
1 tsp ground turmeric
1 cardamom (optional)
4 gloves
1/2 tsp black pepper
2 cloves garlic, crushed
1 tsp ground ginger

1. Cut lamb into 1 ince pieces. Brown meat, set aside.

2. Cook onion in the same pan, until soft. Add vindaloo paste, until fragrant. Add stock, return meat to pan; bring to a boil. Reduce heat; simmer, uncovered over low heat for about 1 hour or until meat is tender. Stir occasionally.

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