Lamb Vindaloo
Lamb Vindaloo is a spicy, tangy Indian curry with Portuguese roots, featuring marinated lamb cooked in a rich blend of spices and vinegar. This flavorful dish is perfect for spice lovers and pairs well with rice or naan.
Ingredients
For the Marinade:
- 2 lbs lamb, cut into chunks
- 1 cup white vinegar
- 10-12 dried red chilies, adjust according to your spice preference
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 5-6 cloves
- 4-5 green cardamom pods
- 1 cinnamon stick
- 1 tablespoon turmeric powder
- 8-10 garlic cloves
- 1- inch piece of ginger
- 2 tablespoons vegetable oil
- Salt to taste
For the Curry:
- 2 large onions, finely chopped
- 2 tomatoes, finely chopped
- 2 tablespoons vegetable oil
- 1 cup water
- Fresh cilantro for garnish
Instructions
Marinating the Lamb
- Prepare the Vindaloo Paste: Start by soaking the dried red chilies in warm water for about 15 minutes. Drain them and set aside.
- Blend the Spices: In a spice grinder or mortar and pestle, grind the cumin seeds, coriander seeds, peppercorns, mustard seeds, cloves, cardamom, and cinnamon stick to a fine powder.
- Make the Paste: In a blender, combine the soaked red chilies, ground spices, turmeric powder, garlic, ginger, vinegar, and a bit of water to make a smooth paste.
- Marinate the Lamb: In a large bowl, mix the lamb chunks with the vindaloo paste. Cover and refrigerate for at least 4 hours, preferably overnight. This will ensure the flavors penetrate deeply into the meat.
Cooking the Curry
- Sauté the Onions: In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the Tomatoes: Add the chopped tomatoes to the pot and cook until they become soft and the oil starts to separate from the mixture.
- Cook the Lamb: Add the marinated lamb and all the paste to the pot. Stir well to combine. Cook on medium heat for about 10-15 minutes, stirring occasionally.
- Simmer: Add the water, bring the curry to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes to an hour, or until the lamb is tender and the curry has thickened. Stir occasionally to prevent sticking.
- Adjust Seasoning: Taste the curry and adjust the salt as needed.
Serving
- Garnish: Garnish your lamb vindaloo with freshly chopped cilantro.
- Serve: Serve hot with steamed rice, naan, or any bread of your choice. A side of yogurt can also help balance the heat