Lamb Vindaloo Recipe
The Skinny Cook
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Although vindaloo recipes are Indian, they were brought to India by
the Portuguese. The original Portuguese dish was called "Carne de
Vinha d' Alhos" where 'carne' translates to meat. The traditional
Portuguese dish was made with pork preserved in red wine or red wine
vinegar and prepared with extra garlic, ginger, pepper and coconut
(grated or milk).
*** Ingredients for the lamb vindaloo recipe ***
3 pound (1.5kg) boneless, lean lamb meat
some meaty lamb bones
For the meat marinade
- 4 tablespoons light vegetable oil
- 1/4 cup (60ml) cider or balsamic vinegar
- 3 tablespoons of tamarind pulp
- salt to taste
In the Blender
- 2 tablespoon vegetable oil
- 1 large white onion
- some garlic cloves
- 2 tablespoon freshly chopped ginger root, chopped
When cooking lamb vindaloo
- 1/2 cup vegetable oil (125ml at most!)
- 3 cup (345gram)thinly sliced onion
- 1 teaspoon ground cumin spice
- 1 teaspoon ground mustard seeds
- 3 teaspoon turmeric
- 1 1/2 teaspoon red chilli pepper
- 3 teaspoon paprika
- 2 1/2 cup (625ml) hot water
*** Preparation of the lamb vindaloo recipe ***
- Cut lamb into 3/4 " (2cm) cubes.
- Place lamb and the bones in a non-metallic bowl with the four
tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it
marinate at room temperature for eight hours or, refrigerated, for 24
hours.
- Put two tablespoons of oil, the onion, garlic, and ginger in an
electric blender or food processor and run the machine until a fine
pasty puree is formed.
- Heat the one-half cup of vegetable oil in a large enamel coated
skillet over medium-high heat. Add the onions and saute until they are
caramel brown, stirring constantly to prevent burning.
- Add the puree. Reduce the heat and add ground cumin, ground mustard,
turmeric, red pepper, and paprika. When the spices begin to sizzle and
turn dark, in about 15 seconds, add the lamb and bones. Cook until
slightly seared (about ten minutes).
- Add the water and bring to a boil, then lower the heat and simmer,
partially covered, until the meat is very tender (about thirty
minutes).
- Pick out and discard bones.
- Serve the lamb vindaloo over rice.
Please share your favourite (Vindaloo) recipe at
http://www.theskinnycook.com/2010-01-21/lamb-vindaloo-recipe.html
Happy Cooking!
Stef
http://www.theskinnycook.com