| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Gower |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Leg of Lamb boned; cut into 1 inch pieces |
| 1 |
md |
Sized onion peeled and shredded |
| 8 |
tb |
Cooking oil |
| 1 |
ts |
Salt |
| 1 |
ts |
Garlic paste |
| 1 |
ts |
Ginger paste |
| 2 |
c |
Water |
| 1 |
ts |
Malt vinegar |
| 3 |
lg |
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 |
tb |
Fresh lemon juice |
| 4 |
ts |
Chilli powder |
| 1 |
ts |
Garam masala |
| 3 |
ts |
Tomato puree |
| 1 |
ts |
Paprika |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground corriander |
| 2 |
ts |
Ground turmeric |
| 1/2 |
pt |
Water |
| 1 |
md |
Sized potato; peeled and cut into 4 pieces and soak in cold water. (Drain before using) |
INSTRUCTIONS
PART A
PART B
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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