Best 2 Lamb Vindaloo Curry Recipes
Lamb vindaloo, a fiery and flavorful red meat curry with its origins in the Indian state of Goa, has gained immense popularity worldwide for its tantalizing taste and aromatic spices. This delectable dish, known for its tangy and mildly spicy flavor profile, is a perfect culinary symphony of juicy lamb, aromatic spices, and a vibrant red sauce. Let's embark on a culinary adventure to uncover the best recipe for a lamb vindaloo curry that will leave your taste buds captivated and yearning for more.
Let's cook with our recipes!
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:
- Use high-quality meat: Lamb shoulder or leg is the best cut for vindaloo, as it has a good amount of fat that will help keep the meat moist during cooking.
- Marinate the lamb: Marinating the lamb in a mixture of yogurt, spices, and herbs will help to tenderize the meat and infuse it with flavor.
- Use a variety of spices: Vindaloo is a complex curry that uses a variety of spices, including cumin, coriander, turmeric, chili powder, and garam masala. Don't be afraid to experiment with different spices to find a flavor combination that you like.
- Cook the curry slowly: Vindaloo is a slow-cooked curry, so be patient and let the flavors develop over time. The longer you cook the curry, the more tender the meat will be.
- Serve with rice or naan: Vindaloo is typically served with rice or naan. You can also serve it with other Indian side dishes, such as raita or papadum.
Conclusion:
Lamb vindaloo is a delicious and flavorful Indian curry that is sure to impress your family and friends. It is a complex dish that uses a variety of spices, but it is relatively easy to make. By following these tips, you can make a lamb vindaloo that is sure to be a hit.
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