Recipe

Lamb W/ Yoghurt Coconut Milk & Almond Masala Recipe

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Ingredients

Directions

Step #1 Lightly roast the cumin seed & coriander seed by frying with no oil for a min or so, stirring constantly.
Step #2 Grind these & mix them into a paste with the other spices, the garlic, ginger & the vinegar.
Step #3 Add the lamb to the marinade & mix well.
Step #4 put in the fridge for 3-24 hrs while mixing every few hrs as convenient.
Step #5 Finely chop the onions & potatoes & saute them for 5 mins in the butter.
Step #6 Add lamb & spice paste & let simmer over low heat/flame for half an hr.
Step #7 The marinating does add a lot of flavor & makes the meat much more tender.
Step #8 This can be skipped if need be.
Step #9 NOTES: A spicy hot Indian lamb dish -- Very loosely based on Dharamjit Singh's recipe in "Indian Cookery: A Practical Guide.
Step #10 " Most restaurants that serve this dish pronoz it vinDAloo, with the stress on the second syllable.
Step #11 : Difficulty: easy (though it's easy to burn the spices while roasting them).
Step #12 : Time: 1 hr preparation, 1 day marinating, 1 hr cooking.
Step #13 : Precision: approximate measurement OK.
Step #14 : Nicholas Horton : Aiken Computation Lab, Harvard University, Cambridge, MA USA : horton@harvard.
Step #15 harvard.
Step #16 edu :.
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