Recipe for Lamb Kolambu 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
6 x Serrano chiles, seeded, cut in thin slices
2 x Dried red New Mexico chiles, broken into bits*
2 lrg Onions, finely chopped
2 lrg Tomatoes, cut into halves
1 tsp Cumin
1 tsp Turmeric powder
4 x Cloves garlic, finely chopped
1/2 lb Lamb, cubed
4 tbl Vegetable oil
1 cup Cilantro leaves
Salt to taste
Instructions:
Instructions: 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.

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