| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Gower |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Leg of Lamb boned, cut into |
|
|
1 inch pieces |
| 1 |
|
Sized onion peeled and |
|
|
shredded |
| 8 |
T |
Cooking oil |
| 1 |
t |
Salt |
| 1 |
t |
Garlic paste |
| 1 |
t |
Ginger paste |
| 2 |
c |
Water |
| 1 |
t |
Malt vinegar |
| 3 |
|
Onions peeled and chopped |
|
|
and boiled in 2 cups of |
|
|
water in a small boiling |
|
|
pot remove and let to |
|
|
cool. Crush with their |
|
|
juice with an electric |
|
|
blender. |
| 1 |
T |
Fresh lemon juice |
| 4 |
t |
Chilli powder |
| 1 |
t |
Garam masala |
| 3 |
t |
Tomato puree |
| 1 |
t |
Paprika |
| 1 |
t |
Ground cumin |
| 1 |
t |
Ground corriander |
| 2 |
t |
Ground turmeric |
| 1/2 |
pt |
Water |
| 1 |
|
Sized potato, peeled and cut |
|
|
into 4 pieces and soak in |
|
|
cold water. Drain before |
|
|
using |
INSTRUCTIONS
Mick Gower's Indian Recipes at:
http://www.dexter.demon.co.uk/india/vind1.htm Mix all the ingredients
together from part A in a boiling pot or heavy based saucepan, start
cooking over a high flame uncovered, when the ingredients begin to
boil stir and turn the flame to a medium heat and cover and continue
to cook for 35 minutes. Stir the ingredients frequently watching they
don't stick to the bottom of the pan. After 35 minutes, add the
ingredients from part B , stir and mix well. Wait until they begin to
boil and again stir and turn the flame to low. Cover the pot with its
lid and and continue to cook for another 35 minutes undisturbed. Now
remove from the heat and leave to rest for ten minutes. Serve with
rice or any sort of bread or even chips! Posted to CHILE-HEADS DIGEST
V4 #038 by Jim Tidwell <snd1jlt@snd10.med.navy.mil> on Jul 24, 1997
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