LAMB VINDALOO
LAMB VINDALOO
Category
All Recipes
Around the World
Traditional
Lamb Vindaloo – Fighting the cold with heat from the inside…
This dish has everything a fiery food lover could want – flavour, HEAT, spiciness and pure satisfaction.
What you’ll love: Vindaloo presents a well-rounded, spicy and enjoyable dish that makes a superb meal – one of the most popular Indian dishes in the world.
This dish has everything a fiery food lover could want – flavour, HEAT, spiciness and pure satisfaction.
What you’ll love: Vindaloo presents a well-rounded, spicy and enjoyable dish that makes a superb meal – one of the most popular Indian dishes in the world.
Persons
4
Cook Time
1 hour, 30 minutes
Total Time
1 hour, 30 minutes
Ingredients
- What you'll need:
- 45 ml Avocado oil or ghee
- 2 Large onions, finely chopped
- 10 ml Ginger, finely chopped
- 10 ml Garlic, finely chopped
- 30 ml Vindaloo spice blend*
- 30 ml Tomato paste
- 1,5 kg CHALMAR raised lamb shoulder, deboned and cut into 3 cm cubes.
- 400 g Tin chopped tomatoes
- 900 ml Beef stock
- 60 ml Brown vinegar
- 40 ml Worcestershire sauce
- Salt and black pepper
Instructions
- Method:
- How to make the lamb vindaloo:
- Heat oil in a large saucepan with a lid and sauté the onions for 10 minutes.
- Add ginger and garlic. Add the Vindaloo spice and heat for a minute to release the flavour.
- Add the tomato paste and lamb – fry for 2 minutes. Pour in the chopped tomato and beef stock. Simmer with the lid off for 30 minutes. Followed by 45 minutes with the lid on or until lamb is tender. Add brown vinegar and Worcestershire sauce, simmer for four minutes more and add salt and pepper to taste.
- Serve the curry with cooked basmati rice, naan bread or poppadoms and garnish with coriander.
- Serve with:
- Basmati rice or poppadoms
- Fresh coriander leaves
Notes
Chalmar Farm Kitchen advice:
*Vindaloo spice blends are available at supermarkets or Indian spice shops.
Vindaloo spice mix
What you’ll need to make your own blend:
- 25 ml Garlic powder
- 25ml Ground ginger
- 50ml Ground chilli
- 5ml Ground coriander
- 10 Bay leaves
- 5ml Ground black pepper
- 5ml Ground cloves
- 5ml Ground cardamom
- 2,5 ml Ground cinnamon
- 2,5 ml Ground turmeric
HERBS: Indian housewives will not consider sending a dish to the dinner table without a handful of fresh coriander. The leaves of this fragrant and pretty plant are used to garnish almost every savoury dish
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