Recipe for Parsee Lamb with Lentils ( Komdi Vindaloo )

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Yield:

Ingredients:

Amount	Ingredient
2 lrg	onions chopped finely
150 gm	tomatoes chopped
150 gm	bottle gourd chopped finely (squash can be substituted)
4 tbl	red pumpkin chopped
4 x	toblespoons fresh fenugreek leaves chopped
6 x	toblespoons conalider leaves chopped
6 tbl	mint leaves chopped
150 gm	split yellow lentils (toor dal)
300 gm	lamb trimmed and cuibed
1 tsp	turmeric powder
1 tsp	chilli powder
1 tsp	sugar
450 ml	water
4 tbl	distilled vinegar
1 tbl	sunflower oil
1 tsp	cumin seeds

Instructions:

Instructions: Put all the ingredients from onions to water in a heavy pan and cook until the lamb and lentils are soft.

Mash the vegetables and lentils uith a wooden spoon taking care not to break the meat.

Add the vinegar and stir.

Heat the oil and fry the cumin seeds.

Pour over the curry.

Simmer for 5 minutes and serve hot.

A famous Parsee dish that is served with brown rice made by cooking rice with a little caramel.

Serves 4

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