|
|
 |
|
 |
|
| Stuck for Gift Ideas?
No Problem! Use our search below to find the
ideal item |
|
|
|
|
 |
|
 |
Get our full color catalog
absolutely free. Click here for more info 
|
|
|
|
 |
|
 |
We personally taste all
these recipes to make sure they're worthy!
|
|
|
 |
|
 |
Find out the latest and
greatest information in the fiery foods world!
|
|
|
|
|
|
| |
2 lb cubed lamb
2 tbsp coriander seed
1 tbsp cumin seed
2 lb crushed tomatoes
14 crushed garlic cloves
6 bay leaves
2 inches finely chopped fresh ginger
1/2 tsp ground black pepper
1/2 tsp cardamon seed
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp cayenne
2 tsp ground mustard seed
1 tbsp turmeric
1 cup wine vinegar
2 medium onions
2 medium potatoes
2 tbsp butter
1) Lightly roast the cumin seed and coriander
seed by frying with no oil for a minute or so,
stirring constantly. Grind these and combine them
into a paste with the other spices, the garlic,
ginger, and the vinegar.
2) Add the lamb to the marinade and mix well.
Refrigerate for 3-24 hours while mixing every
few hours as convenient.
3) Finely chop the onions and potatoes and saut
e them for 5 minutes in the butter.
4) Add lamb and spice paste and simmer over low
heat for half an hour.
|
| |
|
|
|
|
Contact Us | About Us
| Ordering Information
| Order Tracking
| My Account | Sitemap
| Links | Frequent
Fire Program
