>From Esquire Magazine, 1986: I have made the recipe a couple of times and both times with very good results. The finished dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a bit of effort to put together. Method: Cut lamb into 3/4 " cubes. Place lamb and the bones in a non-metallic bowl with the four tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for 24 hours. Put two tablespoons of oil, the onion, garlic, and ginger in an electric blender or food processor and run the machine until a fine pasty puree is formed. Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning. Add the puree. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones. Cook until slightly seared (about ten minutes). Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender (about thirty minutes). Pick out and discard bones. Serve over rice. Posted to rec.food.recipes by email@example.com (Micaela Pantke) on Thu, 12 Aug 93.
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|Serving Size: 1 Serving (4792g)|
|Recipe Makes: 1|
|Calories from Fat: 5590 (70%)|
|Amt Per Serving||% DV|
|Total Fat 621.1g||828 %|
|Saturated Fat 238.9g||1194 %|
|Monounsaturated Fat 289.4g|
|Polyunsanturated Fat 57g|
|Cholesterol 1663.2mg||512 %|
|Sodium 1906.2mg||66 %|
|Potassium 9501.1mg||250 %|
|Total Carbohydrate 134.8g||40 %|
|Dietary Fiber 28.7g||115 %|
|Sugars, other 106.1g|
|Protein 459.8g||657 %|
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Calories per serving: 8011
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