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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.
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