Me: "I reverse-engineered lamb vindaloo!"
John: "I don't think that's legal in Singapore."
What to do with that leftover leg of lamb? Watch, and be amazed. Hazy memories of dubious food in NYC on 6th street+leftover lamb=yum. Be sure to cut off any silver skin or grody bits; take the time to make the lamb cubes nice.
UPDATED: I forgot about the tamarind. I actually thought about it in the night when I woke up, at 3 or something. I should probably think about blogging a lot less. Corrected below. I mean, the tamarind thing; the blogging is still a problem, apparently.
1 t fenugreek
2 t cumin seeds
seeds from 8-10 cardamom pods
3-4 dried chilies
8 cloves garlic, peeled and roughly chopped
1 3-inch piece ginger, peeled and roughly chopped
1 1/2 T butter or ghee
2 T tomato paste
2 bay leaves
2 cups leftover roast leg of lamb (obviously, it could be fresh lamb cubes, but then you probably wouldn't have:
the bone from a roast leg of lamb
1 large potato, cubed
1/3 c tamarind paste with seeds, mixed with 1/2 c warm water, smooshed around with your fingers, and then put through a strainer. Or, I think vinadloo recipes also sometimes contain vinegar.
water or stock, about 4 cups
1. Roast the fenugreek, cumin, cardamom, and chilis in a dry pan until they are fragrant (or you are choking to death).
2. Pureé the garlic and ginger with a little water in a spice grinder or food processor.
3. Heat the butter or ghee over medium heat, and then fry ginger-garlic paste for a minute or so. Add dry spice powder and stir a minute or so longer. Add water or stock, lamb, lamb bone, tomato paste, bay leaves and tamarind liquid. Bring to a boil and then reduce to a simmer; cook 15 minutes. Add potatoes and cook 20-30 minutes more, till lamb is tender and the oil floats to the surface. Salt to taste.