Name: Vindaloo (Curry)
Ingredients: 2 1/2 lb Meat (your choice); 2 lg Onions; 2 ts (level) tumeric; 2 ts (level) ground ginger -or-; 1 1.5-inch piece of fresh ginger; 2 ts Chile pepper; or more (or whatever your favourite chili is) this is traditionally a hot curry - so go for it; 1/2 ts Cinnamon; 2 ts (level) garum masala; 1 ts (level) salt; 3 tb Vinegar (malt ((English Pub vinegar)) is best) (up to); 4 oz Butter or ghee (up to); 8 Cloves garlic; 2 ts Mustard seeds; 1 tb Brown sugar (optional - but i prefer it).; 1 onion for about 1 hour

Here's a side to the Christmas story that isn't often told: Those soft little hands, fashioned by the Holy Spirit in Mary's womb, were made so that nails might be driven through them. Those baby feet, pink and unable to walk, would one day walk up a dusty hill to be nailed to a cross. That sweet infant's head with sparkling eyes and eager mouth was formed so that someday men might force a crown of thorns onto it. That tender body, warm and soft, wrapped in swaddling clothes, would one day be ripped open by a spear. Jesus was born to die.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Indian	Meat	8	Servings

INGREDIENTS

2 1/2	lb	Meat (your choice)
2	lg	Onions
2	ts	(level) tumeric
2	ts	(level) ground ginger -or-
1		1.5-inch piece of fresh ginger
2	ts	Chile pepper; or more (or whatever your favourite chili is) this is traditionally a hot curry – so go for it
1/2	ts	Cinnamon
2	ts	(level) garum masala
1	ts	(level) salt
3	tb	Vinegar (malt ((English Pub vinegar)) is best) (up to)
4	oz	Butter or ghee (up to)
8		Cloves garlic
2	ts	Mustard seeds
1	tb	Brown sugar (optional – but i prefer it).
	1	onion for about 1 hour

INSTRUCTIONS

Date: Sat, 24 Feb 1996 15:55:15 +1300 (NZDT)
To: gghosey@internext.com From: D <ddingle@ihug.co.nz>
Hi Glen..... Anyway, I thought you might be interested in a couple of my
favourite Indian recipes I have used for quite some time. They were part of
an Indian cookery course a friend attended. Neither recipe is particularly
hot as far as the ingredients go - but they taste pretty damned good and
you can always adjust the heat to your own liking:
1. Cut meat into pieces. Soak in yoghurt, salt, crushed garlic, ginger and
2. Slice the second onion. Heat the butter. Add onion and crushed poppy
seeds. Cook for a couple of minutes and then remove from heat. Add all the
remaining spices. Return to the heat, mix well and add meat and marinade.
3. cook over medium to low heat until the meat is cooked and yoghurt almost
dried up.
4. NB You can leave it as a gravy curry by cooking on a low heat to prevent
yoghurt from drying up...
5. NB Mustard oil works well for this dish.
6. if you prefer a less dry dish, add a can of tinned tomatoes and cook
until meat is tender or put in a suitable covered dish the oven at about
180 c  for
90    mins or so.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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