Indian FondueTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 30 minutes
Cooking time: 1-2 hours for the broth
Marinating time: 1 hour
Difficulty: Easy
Nutritional values
per 100 g
Energy:344.7 kcal
Proteins:14.4 g
Fats:31.5 g
Carbohydrate:0.8 g
Fibers:0.4 g
Sugar:0.1 g
Cholesterol:61.6 mg
Sodium:53.9 mg
Calcium:23.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
Some good beef broth* or flavorful chicken stock
1500
g
lamb (shoulder or leg meat), cut into cubes
2
ml
quatre épices
1
ml
good pinch of saffron
5
ml
ground coriander
5
ml
aniseed
5
ml
cardamom
2
cloves
5
ml
grated or ground ginger
cayenne to taste
250
ml
olive oil
**Accompaniments
indian rice with vegetables
1
ml
indian sauce:
METHOD
Preparation (an hour before)
- Prepare the broth.
- Crush and peel all of the spices for the marinade and sprinkle them over the meat.
- Pour the oil over and let marinate until serving time.
*Broth
For the broth, use beef bones or a chicken carcass. Otherwise use one bouillon cube for 3 litres (12 cups) of water, plus a bouquet garni, 2 carrots, 2 leeks and a stalk of celery. Add the same spices used in the marinade and a pinch of salt. Simmer for 2 hours for a broth made with bones or 30 minutes with a cube. Strain. You can prepare the broth the day before.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
Traditions and safety tips
ll you have to do is spear a piece of meat and immerse it in the boiling liquid for a few seconds.
Present the meat on serving platters and the sauces in small dishes.
If you wish to buy an electric fondue pot, choose one with a heat control.
When using fuel burners, always be sure to fill them when cold and wipe the edges thoroughly before lighting.
