Chapter

11

Lamb and Beef

11.1 Lamb Vindaloo

From Esquire Magazine, 1986: I have made the recipe a couple of times and

both times with very good results. The nished dish is a spicy lamb dish

that is quite exquisite. Be warned that this recipe takes quite a bit of e ort

to put together.

Quantity

Ingredient

3 lbs

Lean boneless lamb

3

Meaty lamb bones

Marinade made from:

Quantity

Ingredient

4 tablespoons

Light vegetable oil

c

Cider vinegar

1

4

3 tablespoons

Tamarind pulp

to taste

Salt

Puree made from:

Quantity

Ingredient

2 tablespoon

Vegetable oil

1 large

White onion

6

Garlic cloves

2 tablespoons

Fresh ginger root, chopped

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