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.
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.
*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
25ml 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
Mix all ingredients together.
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