Lamb Vindaloo

Lamb Vindaloo

Ingredients :
For the Lamb marination :
500 gms boneless lamb
4 green chillies (halved)
6 cloves (pounded)
6 elaichi (pounded)
5 gms crushed black peppercorn
5 gms salt
5 gms sugar
100 ml malt vinegar
100 ml groundnut oil
70 gms onion paste
250 gms diced potatoes (deep fried)
1 tbsp chopped coriander
salt to taste
2 Green chillies (jullien)

To be ground into paste :
10 kashmiri red chillies
½ tsp jeera
2 tsp coriander seeds
½ tsp turmeric powder
6 cinnamon sticks
40gms ginger garlic paste
100ml malt vinegar to ground

Method:
Marinate the lamb in Mari nation ingredients and keep refrigerated for 1-2 hours.
Ground all the ingredients using vinegar (100ml.)
Heat oil in pan and add onion paste and cook till golden brown.
Add all paste and cook till the masalas are cooked.
Now add marinated lamb and cook for few minutes.
Add around one litre of water, bring to boil and keep cooking on slow fire till lamb is cooked and gravy reduced a bit.
Finally add fried potato dices and boil until potatoes are fully done.
Add salt as per your taste and put some coriander.
Remove in a serving dish and garnish with chopped coriander and green chilli julliens.

Crab Meat Salad recipe

1 lb crab meat, fresh or canned
4 hard cooked eggs
12 cup almonds
2 cup heavy cream
1 cup mayonaise
1 dash salt
1 dash paprika
1 lettuce
1 green pepper or pimiento

Pick over the crab meat and discard membranes. Chop egg whites.
Blanch the almonds and cut into thin, lengthwise strips. Mix these
ingredients. Whip the cream very stiff, fold into the mayonaise, add
salt and paprika. Add to crab mixture. Serve on crisp lettice;
garnish with strips of green pepper or pimiento and top with riced
egg yolk.