Preparation:
Instructions
Cut lamb into 3/4 " cubes.
Place lamb and the bones in a non-metallic bowl with
the four tablespoons of oil, the vinegar, tamarind pulp,
and salt. Let it marinate at room temperature for eight
hours or, refrigerated, for 24 hours.
Put two tablespoons of oil, the onion, garlic, and ginger
in an electric blender or food processor and run the
machine until a fine pasty puree is formed.
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.
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).
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). Pick out and discard
bones. Serve over rice.
Notes I have made the recipe a couple of times and both times
with very good results. The finished dish is a spicy lamb
dish that is quite exquisite. Be warned that this recipe
takes quite a bit of effort to put together. |
