RECIPES OF INDIA

Ingredients

3 lbs

3

4 tbsp

1/4 cup

3 tbsp

2 tbsp

1 large

6 cloves

2 tbsp

1/2 cup

3 cup

1 tsp

1 tsp

3 tsp

1 1/2 tsp

3 tsp

2 1/2 cup

Lean boneless lamb

Meaty lamb bones

Light vegetable oil

Cider vinegar

Tamarind pulp

Vegetable oil

White onion

Garlic

Fresh ginger root, chopped

Vegetable oil

Onion, thinly sliced

Ground cumin

Ground mustard

Turmeric

Red pepper

Paprika

Hot water

1. Cut lamb into 3/4 " cubes.
2. Place lamb and the bones in a non-metallic bowl with the four tablespoons of oil, the vinegar, tamarind pulp, and salt
3. Let the above marinate at room temperature for eight hours or, refrigerated, for 24 hours
4. Put 2 tbsp 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
5. Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat
6. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning
7. Add the puree
8. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika
9. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones
10. Cook until slightly seared (about ten minutes)
11. 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)
12. Pick out and discard bones

Serve with rice