Preparation:
Cut lamb into 3/4" cubes. Place lamb and the bones in a nonmetallic bowl
with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8
hours, or refrigerated for at least 24 hours.
Put two tablespoons oil, onion, garlic and ginger in a food processor and
puree.
Heat 1/2 cup oil in large skillet over medium-high heat. Add onions and
saute until they are caramel brown, stirring constantly to avoid burning.
Add the puree. Reduce the heat and add cumin, mustard, turmeric, red pepper,
paprika, sumac and cinnamon. When the spices begin to sizzle and turn dark
(about 15 seconds), add the lamb and bones; reserve the marinade. Cook until
slightly seared (about 10 minutes). Add water to the marinade to make 2 1/2
cups liquid; add to pan and bring to a boil, then lower the heat and simmer,
partially covered, until meat is very tender (about 30 minutes).
Pick out and discard the bones and serve over rice.
Sanjiv Singh
This recipe is from Esquire Magazine, 1986. Each time I have made it, I have
had very good results. The finished dish is a spicy lamb dish that is quite
exquisite. Be warned that this recipe takes quite a bit to put together. It
can be adapted to chicken by substituting kiwi pulp for the tamarind.
>From the Dinner Co-op |
