Lamb With Vinegar And Mint Recipe
Ingredients
| Boneless lamb shoulder | 2 Pound | |
| Vegetable oil | 6 Tablespoon | |
| Ground cumin | 1 1/2 Tablespoon | |
| Ground cloves | 1/2 Teaspoon | |
| 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground turmeric | ||
| English mustard | 1 Teaspoon | |
| 1-2 whole dried hot red peppers (optional) | ||
| 6 cloves garlic, peeled and coarsely chopped | ||
| A piece of fresh ginger, about 1-inch cube, peeled and coarsely chopped | ||
| Red wine vinegar | 5 Tablespoon | |
| 2 medium-sized onions, peeled and minced | ||
| Salt | 1 1/2 Teaspoon | |
| 4 tablespoons well-packed finely minced fresh mint, or 1 tablespoon dried mint plus 2 tablespoons trimmed, chopped parsley | ||
Directions
Wipe lamb cubes well.
Put oil in a 10-12 inch skillet and turn the flame on high.
When hot, put in 7 or 8 cubes of meat at a time and brown them on all sides.
As each lot gets browned, remove it with a slotted spoon to a heavy-bottomed pot and cover.
Brown all the cubes of meat this way.
Turn flame off under skillet and set aside to use later.
Put the cumin, cloves, cinnamon, turmeric, and mustard powder, as well as the 2 (or less) red peppers and the chopped garlic and ginger, into the container of an electric blender.
Add the vinegar and blend at high speed, until you have a smooth paste.
Put the minced onions in the skillet in which you browned the meat.
Turn the heat to high and fry the onions for 5 minutes, scraping up the meat juices in skillet as you do so.
The onions must turn brown in spots.
Turn heat down to medium and pour in the thick blended paste.
Stir and fry for 5 minutes, adding a teaspoon of water every minute.
Now put in a cup of water and bring to a boil.
Cover, lower heat, and simmer gently for 10 minutes.
When the sauce has cooked, pour it over the meat.
Add the salt and mint, bring to a boil, cover, lower heat, and simmer gently for 45 minutes.
Remove the cover and raise the flame to high.
Cook, stirring frequently, for about 10 minutes until the sauce is almost dried up, leaving only a few tablespoons in the pot and what is coating the meat.
You will need to lower the heat the last few minutes so that the sauce does not stick.
To serve: Serve with pooris, a potato dish, and a green vegetable dish.
You could also serve it with a rice dish and a green vegetable.
As part of a Western-style meal, serve it with wild rice and a green salad.
Put oil in a 10-12 inch skillet and turn the flame on high.
When hot, put in 7 or 8 cubes of meat at a time and brown them on all sides.
As each lot gets browned, remove it with a slotted spoon to a heavy-bottomed pot and cover.
Brown all the cubes of meat this way.
Turn flame off under skillet and set aside to use later.
Put the cumin, cloves, cinnamon, turmeric, and mustard powder, as well as the 2 (or less) red peppers and the chopped garlic and ginger, into the container of an electric blender.
Add the vinegar and blend at high speed, until you have a smooth paste.
Put the minced onions in the skillet in which you browned the meat.
Turn the heat to high and fry the onions for 5 minutes, scraping up the meat juices in skillet as you do so.
The onions must turn brown in spots.
Turn heat down to medium and pour in the thick blended paste.
Stir and fry for 5 minutes, adding a teaspoon of water every minute.
Now put in a cup of water and bring to a boil.
Cover, lower heat, and simmer gently for 10 minutes.
When the sauce has cooked, pour it over the meat.
Add the salt and mint, bring to a boil, cover, lower heat, and simmer gently for 45 minutes.
Remove the cover and raise the flame to high.
Cook, stirring frequently, for about 10 minutes until the sauce is almost dried up, leaving only a few tablespoons in the pot and what is coating the meat.
You will need to lower the heat the last few minutes so that the sauce does not stick.
To serve: Serve with pooris, a potato dish, and a green vegetable dish.
You could also serve it with a rice dish and a green vegetable.
As part of a Western-style meal, serve it with wild rice and a green salad.
Chef
