Name: Lamb Vindaloo
Ingredients: 2 lb Lamb, cubed; 2 tb Coriander seed; 1 tb Cumin seed; 2 lb Tomatoes, crushed; 14 Garlic cloves, crushed; 6 Bay leaves; Ginger (fresh), 2 inches, finely chopped; 1/2 ts Black pepper, ground; 1/2 ts Cardamon seed; 1/2 ts Cinnamon; 1/2 ts Cloves; 1/2 ts Cayenne; 2 ts Mustard seed, ground; 1 tb Turmeric; 1 c Wine vinegar; 2 md Onions; 2 md Potatoes; 2 tb Butter

Our wills must be broken to His will. To be broken is the beginning of revival. It is painful, it is humiliating, it is the only way. It is being ‘Not I, but Christ,’ and a ‘C’ is a bent ‘I.’ The Lord Jesus cannot live in us fully and reveal Himself through us until the proud self within us is broken. This simply means that the hard unyielding self, which justifies itself, wants its own way, stands up for its rights, and seeks its own glory, at last bows its head to God's will, admits it’s wrong, gives up its own way to Jesus, surrenders its rights and discards its own glory – that the Lord Jesus might have all and be all. In other words, it is dying to self and self-attitudes.

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Indian	Meats, Indian, Usenet	4	Servings

INGREDIENTS

2	lb	Lamb, cubed
2	tb	Coriander seed
1	tb	Cumin seed
2	lb	Tomatoes, crushed
14		Garlic cloves, crushed
6		Bay leaves
		Ginger (fresh), 2 inches, finely chopped
1/2	ts	Black pepper, ground
1/2	ts	Cardamon seed
1/2	ts	Cinnamon
1/2	ts	Cloves
1/2	ts	Cayenne
2	ts	Mustard seed, ground
1	tb	Turmeric
1	c	Wine vinegar
2	md	Onions
2	md	Potatoes
2	tb	Butter

INSTRUCTIONS

Lightly roast the cumin seed and coriander seed by frying with no oil for a
minute or so, stirring constantly. Grind these and combine them into a
paste with the other spices, the garlic, ginger and the vinegar. Add the
lamb to the marinade and mix well. Refrigerate for 3-24 hours while mixing
every few hours as convenient.
Finely chop the onions and potatoes and saute them for 5 minutes in the
butter.
Add lamb and spice paste and simmer over low heat for half an hour. The
marinating does add a lot of flavor and makes the meat much more tender.
This can be skipped if need be.
  NOTES:
*  A spicy hot Indian lamb dish -- Very loosely based on Dharamjit Singh's
recipe in "Indian Cookery:  A Practical Guide." Most restaurants that serve
this dish pronounce it vinDAloo, with the stress on the second syllable.
: Difficulty:  easy (though it's easy to burn the spices while roasting
them).
: Time:  1 hour preparation, 1 day marinating, 1 hour cooking.
: Precision:  approximate measurement OK.
: Nicholas Horton
: Aiken Computation Lab, Harvard University, Cambridge, MA USA
: [email protected]
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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