[CH] Lamb Vindaloo recipe

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 -=> Quoting "Diane Salts" to All <=-

 "S> Lamb vindaloo sounds like something I'd like to try...anyone have a
 "S> recipe since we don't seem to have an India restaurant in town.

Here's one....

---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Pork or Lamb Vindaloo
 Categories: Indian, Pork, Lamb
      Yield: 8 Servings
 
      3 tb Grainy mustard; pommery
           -Moutarde de Meaux
      1 tb Ground cumin
  1 1/2 ts Ground turmeric
      2 ts Cayenne pepper; or more
      2 ts Salt
      2 ts Red wine vinegar
    3/8 c  Vegetable oil
      2 sm Onion; cut into half rings
     12    Cloves garlic; crushed
  2 1/2 lb Boned shoulder of pork or
           -lamb; cut into 1"
           Cubes
  1 1/3 c  Canned coconut milk; well
           -stirred
 
  Combine mustard, cumin, turmeric, cayenne, salt and vinegar in cup.
  Mix well. Put oil in large nonstick frying pan and set over medium-
  high heat. When oil is hot, put in onion. Stir-fry until it is medium
  brown. Put in the garlic. Stir-fry for 30 seconds. Put in spice paste.
  Stir-fry for a minute. Put in meat. Stir-fry for about 3 minutes. Add
  coconut milk and 2/3 cup water if you are going to cook in pressure
  cooker or 1 cup if conventionally cook. Cover and either bring up to
  pressure or bring to boil. Lower heat to simmer for 20 minutes in
  pressure cooker or 60-70 in conventional pan.

  Recipe by: Madhur Jaffrey's  Quick & Easy Indian Cooking
 
-----


                                                YK Jim

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