Recipe: Lamb Kolambu
For 1 Persons
Category: None
6 Serrano chiles, seeded, cut
-in thin slices
2 Dried red New Mexico chiles,
-broken into bits*
2 lg Onions, finely chopped
2 lg Tomatoes, cut into halves
1 ts Cumin
1 ts Turmeric powder
4 Cloves garlic, finely
-chopped
1 1/2 lb Lamb, cubed
4 tb Vegetable oil
1 c Cilantro leaves
Salt to taste
1 c Water
FROM MEMORIES OF MADRAS, by Arthur Pais and Radhika Radhakrishnan in Chile
Pepper, April 1991.
This dish best served with rice or unleavened bread. It is a dry dish
accompanied by a cilantro or green chile preserve and served with
piping-hot coffee.
*I used chiles de arbol caribe, which are hotter
Put all the ingredients except the oil and cilantro in a large pot, cover
and cook for about 30 minutes over low flame. If meat is not tender, add
some more water, stir well and cook until it is done. In a large frying
pan, heat the oil, add the meat mixture, stir well and fry two or three
minutes. Add the cilantro leaves just before serving. Serves 4.
Posted to CHILE-HEADS DIGEST V3 #154
Date: Fri, 8 Nov 1996 17:33:18 +1000 (EST)
From: "I. Chaudhary"
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