LAMB VINDALOO (CURRY)

LAMB VINDALOO (CURRY) image

Categories Lamb

Yield 6 People

Number Of Ingredients 16

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4 TBS Veg Oil
2 c. thinly sliced onion
1 1/2 tsp minced garlic
1 1/2 tsp minced ginger
2 TBS minced golden raisins
2 1/2 TBS white vinegar
Ground Masala
1 1/2 sp cayenne
1 tsp cumin
1/2 tsp corriander
1/4 tsp turmeric
1/8 tsp cinnamon
1/8 tsp clove
1 tsp mustard seeds, finely ground with mortar and pestle
1 3/4 tsp salt
2 lbs leg of lamb, trimmed of fat, cut into 3/4" cubes

Steps:

In a deep frying pan with a lid heat the oil over med high heat. Add onion and fry until edges are nicely browned. Stir in garlic and ginger and fry another minute. Add minced raisins, vinegar, ground masala, ground mustard seeds, salt & 1/4 c water. Fry, stirring for 3 min or till spices loose their raw smell. Put in the meat and another 1/4 c water anda bring to a boil; stirring constantly. Reduce heat to low, cover and cook 35 min. Uncover, increase heat to med high and continue to simmer, stirring occasionally for 10 more minutes or until the sauce thickens and the meat becomes tender. There should be plenty of thick sauce. Taste for salt and serve warm.