lamb_vindaloo

Lamb Vindaloo Recipe

Here’s a delicious recipe for Lamb Vindaloo, a spicy and tangy Indian curry that’s perfect for lamb lovers. Enjoy!

Ingredients:

For the marinade:

• 1.5 lbs (700g) lamb, cut into chunks
• 1 tablespoon vegetable oil
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 tablespoon tomato paste
• 1 tablespoon red chili powder
• 1 teaspoon turmeric
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

For the vindaloo paste:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4-5 cloves garlic, minced
• 1 inch ginger, grated
• 2-3 dried red chilies, soaked in warm water
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon brown sugar
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup red wine vinegar
• 1/4 cup water

For cooking:

• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup chicken stock
• Fresh coriander leaves, for garnish

Instructions:

1. In a large bowl, combine all the marinade ingredients and mix well. Add the lamb chunks and coat them evenly with the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight, for best results.
2. Heat 2 tablespoons of vegetable oil in a pan over medium heat to make the vindaloo paste. Add the chopped onion and sauté until golden brown. Add the minced garlic, grated ginger, soaked dried red chilies, cumin seeds, and mustard seeds. Sauté for another 2-3 minutes.
3. Add the turmeric, paprika, brown sugar, cinnamon powder, cardamom powder, black pepper, and salt to the pan. Stir well and cook for another minute.
4. Add the red wine vinegar and water to the pan, and let the mixture simmer for 5 minutes. Remove from heat and let it cool slightly.
5. Transfer the vindaloo paste to a blender or food processor and blend until smooth. Set aside.
6. In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the thinly sliced onion and sauté until golden brown.
7. Add the marinated lamb chunks to the pot and cook until they are browned on all sides.
8. Add the chopped tomatoes and chicken stock to the pot. Stir in the prepared vindaloo paste and bring the mixture to a boil.
9. Reduce the heat to low, cover the pot, and let the curry simmer for 1-1.5 hours, or until the lamb is tender and cooked through, stirring occasionally.
10. Once the lamb is cooked, taste and adjust the seasoning with additional salt or spices if desired.
11. Garnish the Lamb Vindaloo with fresh coriander leaves and serve hot with steamed basmati rice or naan bread.

Enjoy your homemade Lamb Vindaloo, packed with bold flavors and aromatic spices!