Lamb Vindaloo
Main Dishes • Pan-Asian
Description
Vindaloo is a dish that the residents of Goa owe to Portuguese sailors. The name comes from 'vinho de alho', which means 'garlic wine'. The sailors used pork, but the Goans didn't limit themselves to just that. They enriched the original recipe with local spices.
Ingredients
- Lamb 10 oz
- Potato 5 oz
- Onion 0 oz
- Tamarind Paste 0 oz
- Barbecue sauce 0 oz
- Passata Tomato Sauce 0 oz
- Chili jam 0 oz
- Cashew sour cream 0 oz
- Vegetable Oil 1 tablespoon
- Vegetable Oil 0 qt
- Lime Juice 1 tablespoon
- 9% Vinegar 0,2 teaspoons
- Spices 0 oz
- Ground Black Pepper 0 oz
- Salt 0 oz
- Mild Chili Spice to taste
- Cilantro to taste
Step-by-Step Guide
Step 1
Marinate the meat overnight using salt, pepper, lime juice, Indian spices (turmeric, curry powder, garam masala, meat masala, and ground coriander), and vinegar.
Step 2
Fry the meat in hot oil for one and a half minutes. Do the same with the potatoes.
Step 3
Sauté the finely chopped onion in vegetable oil over high heat until golden brown, then add the curry paste, curry sauce, chili paste, cashew paste, and tomato sauce (the simplest way to prepare the tomato sauce is to lightly boil the tomatoes and blend them with garlic and ginger).
Step 4
After five minutes, add the meat and potatoes, pour in 300 ml of water (or chicken broth), and simmer on medium heat for about twenty-five minutes, until the meat is cooked through.
Step 5
Serve garnished with chili peppers and cilantro.
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