how to cook or make - Lamb Vindaloo

From Esquire Magazine, 1986: I have made the recipe a couple of times and
both times with very good results. The nished dish is a spicy lamb dish
that is quite exquisite. Be warned that this recipe takes quite a bit of eort
to put together.
Quantity Ingredient
3 lbs Lean boneless lamb
3 Meaty lamb bones
Marinade made from:
Quantity Ingredient
4 tablespoons Light vegetable oil
1
4 c Cider vinegar
3 tablespoons Tamarind pulp
to taste Salt
Puree made from:
Quantity Ingredient
2 tablespoon Vegetable oil
1 large White onion
6 Garlic cloves
2 tablespoons Fresh ginger root, chopped
1
2 c Vegetable oil
3 c Onion, thinly sliced
1 teaspoon Ground cumin
1 teaspoon Ground mustard
3 teaspoons Turmeric
1 1
2 teaspoons Red pepper
3 teaspoons Paprika
2 1
2 c Hot water
Method
1. Cut lamb into 3
4" cubes.
2. Place lamb and the bones in a non-metallic bowl with the four table-
spoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at
room temperature for eight hours or, refrigerated, for 24 hours.
3. Put two tablespoons of oil, the onion, garlic, and ginger in an electric
blender or food processor and run the machine until a ne pasty puree
is formed.
4. Heat the one-half cup of vegetable oil in a large enamel coated skil-
let over medium-high heat. Add the onions and saute until they are
caramel brown, stirring constantly to prevent burning.
5. Add the puree. Reduce the heat and add ground cumin, ground mus-
tard, turmeric, red pepper, and paprika. When the spices begin to
sizzle and turn dark, in about 15 seconds, add the lamb and bones.
Cook until slightly seared (about ten minutes).
6. 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).
7. Pick out and discard bones.
8. Serve over rice.