LAMB VINDALOO

LAMB VINDALOO
Lamb meat
MARINADE
4 Tablespoons oil
¼ cup cider vinegar
3 Tablespoons tamarind pulp
salt
PUREE
2 Tablespoons oil
1 onion
6 garlic cloves
2 Tablespoons fresh ginger, chopped
½ cup oil
3 cups onion, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground mustard
3 teaspoons tumeric
1½ teaspoon red pepper
3 teaspoons paprika
2½ cups hot water
Cut lamb into cubes.
Marinade lamb with marinade ingredients at room temperature for 8 hours or refrigerated for 24 hours.
Put 2 tablespoons of oil, the onion, ginger and garlic in a food processor until a fine pasty puree is formed.
Heat, oil, add onions and sauté until brown. Add the puree. Reduce the heat and add ground cumin, ground mustard, tumeric, red pepper and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb.
Cook partially covered (about 30 minutes).
Bron: Heiner Lange