Lamb With Vinegar and Mint
Since the lovely and talented Ms. Garlic was making Indian flatbread, I needed a good match for an entree. So I went with lamb with vinegar, slightly modified from Madhur Jaffrey's indispensable An Invatation to Indian Cooking.
It's a fairly straightforward recipe if you have the Indian spices on hand:
- Brown lamb in a little canola oil, and remove it with tongs or a slotted spoon and rest it on a platter (covered with foil if you wish.)
- Pour off any excess fat and brown sliced onions. Meanwhile, blend a few tablespoons of red wine vinegar with cumin, coriander, mustard seed, cloves, cinnamon, 6-8 cloves of garlic, and 1-2 hot peppers of your choice in a food processor. Cover the onions with the mixture and cook for a few minutes.
- Add a cup of stock or water (I prefer the former), bring to a boil, then reduce to a simmer and add the lamb (and any accumulated juices.) Add mint or parsley and (if not using stock) salt.
- Cook covered for 45 minutes. Then uncover, bring the sauce to a boil, and let the sauce reduce until it is very thick (turning down the heat after a few minutes).
- Serve with rice or nan and a vegetable (we just had a green salad, but cauliflower would work well.) I think next time we'll try it with bell peppers as well as the onions.