Best 2 Curry Lamb Vindaloo Recipes
Journey through the vibrant flavors of India with our comprehensive guide to cooking a tantalizing curry lamb vindaloo. This classic dish, originating from the western coast of India, is known for its fiery aroma and rich, complex taste. Whether you're a seasoned chef or a beginner in the kitchen, our article will take you step-by-step through the process of creating an authentic and unforgettable curry lamb vindaloo. Let's embark on a culinary adventure as we explore the secrets behind this beloved dish.
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CURRY LAMB VINDALOO
Slightly different than most vindaloos, and I think better. What makes it different is using coarser crushed red pepper instead of cayenne, and the coconut milk. While most vindaloos are instantly fiery on the tongue, the coconut milk in this one causes a slow buildup of spiciness. In fact, people I know who are not hot food lovers have been fooled by this dish. The first few tastes hook them, and they continue on eating in spite of the increasingly obvious heat buildup. This is one of our favorite recipes. And while the coconut milk makes this a bit of a chameleon, be assured it is still quite spicy(I tend to use 2 heaping tablespoons of the crushed red pepper) Can use pork or chicken as well, but I find lamb far superior. Less strongly flavored meats are overpowered by the curry.
Provided by Comedie
Categories Lamb/Sheep
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine curry ingredients in a glass bowl or cup. Mix well.
- Put oil in a large pot over medium-high heat. Add the onion and fry until they are brown (but not burnt!).
- Add garlic to the onions and fry for 30 seconds.
- Add the curry mix, stir and fry for a minute.
- Add the meat, stir and brown about 5 minutes.
- Pour in the coconut milk. Add additional water to just cover the meat.
- Bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes.
- Serve over hot rice (I use Basmati).
LAMB VINDALOO (CURRY)
Steps:
- In a deep frying pan with a lid heat the oil over med high heat. Add onion and fry until edges are nicely browned. Stir in garlic and ginger and fry another minute. Add minced raisins, vinegar, ground masala, ground mustard seeds, salt & 1/4 c water. Fry, stirring for 3 min or till spices loose their raw smell. Put in the meat and another 1/4 c water anda bring to a boil; stirring constantly. Reduce heat to low, cover and cook 35 min. Uncover, increase heat to med high and continue to simmer, stirring occasionally for 10 more minutes or until the sauce thickens and the meat becomes tender. There should be plenty of thick sauce. Taste for salt and serve warm.
Tips:
- Choose the right cut of lamb: Lamb shoulder is the best cut for vindaloo because it's tough enough to withstand the long cooking time and has a good amount of fat that will render out and flavor the dish.
- Don't be afraid to use a lot of spices: Vindaloo is a spicy dish, so don't be afraid to use a generous amount of spices. The most important spices in vindaloo are cumin, coriander, turmeric, and chili powder.
- Use a good quality vinegar: The vinegar in vindaloo helps to tenderize the lamb and adds a sour flavor to the dish. Use a good quality vinegar, such as white wine vinegar or apple cider vinegar.
- Cook the lamb slowly: Vindaloo is a slow-cooked dish. The longer you cook the lamb, the more tender it will be. Simmer the lamb for at least 2 hours, or until it is fall-apart tender.
- Serve with rice or naan: Vindaloo is traditionally served with rice or naan. Rice is a good option for soaking up the sauce, while naan is a good option for dipping in the sauce.
Conclusion:
Curry lamb vindaloo is a delicious and flavorful dish that is sure to impress your friends and family. It is a great dish to serve for a special occasion or a weeknight meal. With a little planning and preparation, you can easily make this dish at home.
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