How To make Lamb Vindaloo
2 lb Lamb, cubed
2 T Coriander seed
1 T Cumin seed
2 lb Tomatoes, crushed
14 Garlic cloves, crushed
6 Bay leaves
Ginger (fresh), 2 inches, -finely chopped 1/2 t Black pepper, ground
1/2 t Cardamon seed
1/2 t Cinnamon
1/2 t Cloves
1/2 t Cayenne
2 t Mustard seed, ground
1 T Turmeric
1 c Wine vinegar
2 md Onions
2 md Potatoes
2 T Butter
Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly. Grind these and combine them into a paste with the other spices, the garlic, ginger and the vinegar. Add the lamb to the marinade and mix well. Refrigerate for 3-24 hours while mixing every few hours as convenient. Finely chop the onions and potatoes and saute them for 5 minutes in the butter. Add lamb and spice paste and simmer over low heat for half an hour. The marinating does add a lot of flavor and makes the meat much more tender. This can be skipped if need be. NOTES: * A spicy hot Indian lamb dish -- Very loosely based on Dharamjit Singh's recipe in "Indian Cookery: A Practical Guide." Most restaurants that serve this dish pronounce it vinDAloo, with the stress on the second syllable. : Difficulty: easy (though it's easy to burn the spices while roasting them). : Time: 1 hour preparation, 1 day marinating, 1 hour cooking. : Precision: approximate measurement OK. : Nicholas Horton : Aiken Computation Lab, Harvard University, Cambridge, MA USA : horton@harvard.harvard.edu : Copyright (C) 1986 USENET Community Trust
How To make Lamb Vindaloo's Videos
Lamb vindaloo recipe- How to make authentic Indian spicy curry
Lamb vindaloo is a classic Goan curry with an intense flavor of spices with a deep earth undertone. It is popular in India but a dish with global appeal popular in Britain, Australia, the United States, and other western countries.
The origin of vindaloo can be traced back to the fifteenth century when the Portuguese ruled the state of Goa. This recipe is based on the authentic Goa recipe. You can add some tomatoes and potatoes to it if you like
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Recipe:
(Please download the recipe and read the full article at )
Ingredients A- Vindaloo paste
Dry spices:
15 dried chilies, cut into short sections (remove seeds for a less spicy vindaloo)
1/2 tsp black peppercorns
1 tbsp coriander seeds
1 cinnamon stick (about five inches long)
6 clove
1 tsp cumin seeds
1/2 tsp mustard seeds
3 green cardamoms
Others:
10 cloves garlic
2-inch ginger, cut into thick slices
1 tsp turmeric powder
1 tbsp tamarind juice
4 tbsp rice vinegar
4 tbsp water
Ingredients B- Marinade
1 kg lamb shoulder roast, boneless, cut into 1.5-inch cubes
10g salt
10g palm sugar
Ingredients C- Cook the curry
3 tbsp mustard oil
300g onion, finely chopped
One sprig of curry leaves
200ml water
Coriander leaves for garnishing
Method:
- Place all the dry spices in ingredients A in a frying pan over low to medium heat. Toast the spices for two minutes or until they become aromatic.
- Transfer the spices to the spice blender and blend them into a fine powder.
- Add the Other ingredients in A to the dry spices. Continue to blend it into a paste.
- Cobine the vindaloo paste with ingredients B. Message the spices thoroughly into the meat. Let it marinate overnight.
- Heat the mustard in a pan over medium heat. Add the onion and saute for five minutes or until translucent.
- Add the marinated lamb and curry leaves. Continue sate for another five minutes.
- Pour the water into the pan. Bring it to a boil over medium heat, cover it, then reduce heat to low and simmer for 90 minutes.
- Remove and place the lamb in a serving bowl.
- Garnish with coriander leaves.
#LambVindaloo #VindalooRecipe #curry
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Goan Style Mutton Vindaloo | Traditional Vindaloo Recipe | Spicy Lamb Vindaloo Recipe at Home |
Goan Style Mutton Vindaloo | Traditional Vindaloo Recipe | Spicy Lamb Vindaloo Recipe at Home | Lamb Vindaloo | Spicy Lamb Recipe | Indian Lamb Recipe |
Ingredients:
Mutton- 700 gm
Cumin seeds- 1/2 tbsp
Mustard seeds- 1 tsp
Cardamom- 3
Cinnamon stick- 1
Pepper corn- 1/2 tsp
Cloves- 5
Kashmiri chilli- 6
Dry Red chilli- 8
Green chilli- 6
Garlic cloves- 4
Ginger- 1 inch
Turmeric- 1/6 tsp
Oil- 3 tbsp
Salt to taste
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Lamb Vindaloo Recipe | Restaurant Style Mutton Curry | Mutton Vindaloo Recipe
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Lamb Vindaloo Recipe | Restaurant Style Mutton Curry | Mutton Vindaloo Recipe | How to make Mutton Vindaloo | Spicy Lamb Vindaloo
Hot and fiery Mutton Vindaloo Recipe with East Indian Vindaloo Masala paste.
The link for the Vindaloo Masala Recipe is here -
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Detailed Recipe - Spicy Mutton Vindaloo Recipe
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Ingredients for the Spicy Mutton Vindaloo Recipe
Mutton on the bone - 1 kg
Onions, sliced - 02 medium
Turmeric powder - 1/2 tsp
Vindaloo Masala (see recipe)
Salt to taste
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INGREDIENTS FOR THE VINDALOO MASALA
Kashmiri Red Chillies - 50 grams (approx 22 to 24 nos)
Garlic - 50 grams ( 20 cloves)
Jeera/cumin seeds - 1 tsp
Ginger - 1-inch piece (optional)
Vinegar - 1/2 cup + 2 tbsp
Method
1. Grind all the ingredients to a smooth paste with vinegar.
2. Preferably soak the chillies for a few minutes in vinegar for easy blending.
3. Ginger is optional, you can omit it.
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Vindaloo (Spicy authentic Indian beef curry)
Vindaloo is a traditional Indian curry that's not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it's spicy! For serious curry lovers, it's hard to top this.
Serve with naan for mopping and yogurt for cooling.
PRINT RECIPE:
NAAN RECIPE:
Goan Lamb Vindaloo Recipe
Full Recipe -
Ingredients
For The Vindaloo Paste
10-12 whole dry Kashmiri red chilies (stalks removed)
2 tablespoons whole coriander seeds
3-4 cloves
1 inch piece of cinnamon stick
2-3 whole green cardamoms
8-10 whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 inch piece of ginger (chopped)
8-10 cloves garlic (peeled)
1 tablespoon white vinegar
1-½ tablespoons tamarind paste
½ cup water
For The Curry
6 tablespoons vegetable oil
2 cups chopped onions
2 pounds bone-in lamb (1 kg, cut into 1-½ inch pieces)
1 cup canned tomato puree (or ½ cup tomato paste)
2 teaspoons salt
1 teaspoon turmeric powder
½ teaspoon granulated sugar
Instructions
Make The Vindaloo Paste
Add dry red chilies, coriander seeds, cloves, cinnamon, green cardamoms, black peppercorns, cumin seeds, and mustard seeds to a skillet.
Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring while roasting.
Once the spices are roasted, remove the skillet from the heat and let the spices cool down completely.
Add the roasted spices to a high-speed blender along with ginger, garlic, vinegar, tamarind paste, and ½ cup of water and blend to make a smooth paste.
Scrape the sides of the blender a few times while making the paste.
Vindaloo masala paste is ready. Set it aside.
Make Lamb Vindaloo Curry
In An Instant Pot
Press SAUTE button on the instant pot.
Add oil to the pot.
When the oil is hot, add onions and fry until they turn golden brown in color (10-12 minutes), stirring frequently.
Add lamb pieces to the pot and fry for 3-4 minutes. Keep stirring frequently.
Add tomato puree and the vindaloo masala paste that we made earlier to the pot and mix well.
Now add salt, turmeric powder, and 1 cup of water to the pot and stir gently.
Cover the instant pot with the lid.
Press PRESSURE COOK and set the timer to 30 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid.
Add sugar to the pot and mix well. The curry is ready to serve.
In A Traditional Stovetop Pressure Cooker
Follow the steps until adding water in a 4-liter pressure cooker over medium-high heat.
Close the lid and cook for one whistle over medium-high heat.
Then reduce the heat to low and cook for 30 minutes.
Remove the cooker from the heat and let the pressure release naturally.
Open the lid.
Add sugar to the pot and mix well. The curry is ready to serve.
Notes
I prefer to use Kashmiri dry red chillies, as they add a beautiful red color without making it too spicy. You can use any other dry red chilies, but adjust the quantity depending upon its spiciness.
Traditionally, toddy vinegar was used to make the paste but if it’s not available you can use regular white vinegar as I did.
If you are not a bone-in lamb person, then you can boneless lamb pieces too.
You can replace lamb with goat mutton too.
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Mutton Vindaloo | Lamb Vindaloo Recipe | Goan Recipes | Sunday Afternoon Cooking
Mutton Vindaloo or Lamb Vindaloo is a Goan recipe or Mangalorean recipe, where Lamb is cooked in Vindaloo Masala. Vindaloo is a thick curry paste which is made up of Red chili's, garlic, vinegar and spices. This recipe is delicious with finger licking vindaloo recipe.
#vindaloo #SundayAfternoonCooking
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