Lamb kolambu

1 Servings

Ingredients

Quantity Ingredient
6 Serrano chiles, seeded, cut in thin slices
2 Dried red New Mexico chiles, broken into bits*
2 larges Onions, finely chopped
2 larges Tomatoes, cut into halves
1 teaspoon Cumin
1 teaspoon Turmeric powder
4 Cloves garlic, finely chopped
1½ pounds Lamb, cubed
4 tablespoons Vegetable oil
1 cup Cilantro leaves
Salt to taste
1 cup Water

Directions

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" <imranc@...>

Related recipes