*  Exported from  MasterCook II  *
 
                               Lamb Vindaloo
 
 Recipe By     : Somesh Rao
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Indian                           Lamb
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      lbs           lean boneless lamb
    3                    meaty lamb bones
    4      tbsps         light vegetable oil
      1/4  cub           cider vinegar
    3      tbsps         tamarind pulp
    2      tbsp          vegetable oil
    1                    big white onion
    6                    garlic cloves
    2      tbsps         fresh ginger root, chopped
      1/2  cup           vegetable oil
    3      cups          onion, thinly sliced
    1      tsp           ground cumin
    1      tsp           ground mustard
    3      tsps          turmeric
    1 1/2  tsps          red pepper
    3      tsps          paprika
    2 1/2  cups          hot water
 
 1. Cut lamb into 3/4 inch cubes
 2. Place lamb and the  bones  in  a  non-metallic  bowl  with  the  four
 tbsps  of  oil,  the  vinegar,tamarind pulp, and salt.  Let it
 marinate at room temperature for eight hours  or,  refrigerated,  for
 twenty four hours.
 3. Put  two  tbsps of oil, plus the onion, garlic, and ginger, in
 the container of an electric blender or food processor and  run  the
 machine until a fine pasty puree is formed.
 4. Heat  the  one-half  cup  of  vegetable oil in a large enamel coated
 skillet over medium-high heat.  Add the onions and saute until  they
 are caramel brown, stirring constantly to prevent burning.
 5. Add  the  puree.    Reduce  the  heat  and  add ground cumin, ground
 mustard, turmeric, red pepper, and paprika.  When the spices begin to
 sizzle  and  turn dark, in about 15 seconds, add the lamb and bones.
 Cook until slightly seared about ten minutes.
 6. Add the water and bring to a boil, then lower the heat  and  simmer,
 partially  covered,  until  the  meat  is  very tender, about thirty
 minutes.
 7. Pick out and discard bones.
 8. Serve over rice.
 
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